Black Fig Salad with Goat Cheese and Prosciutto

fig salad with goat cheese on a white platter.

Black Fig Salad with Goat Cheese and Prosciutto

Enjoy the perfect marrying of summer and autumn with this easy gourmet black fig salad.

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 547kcal

Author Mackenzie Ryan

Ingredients

1 cup hazelnuts

Vinaigrette

2 Tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon dijon mustard
1 orange zested
3-4 Tablespoons extra virgin olive oil
salt and pepper to taste

Fig Salad

5 ounces baby arugula
1 small red onion sliced thinly
4 ounces goat cheese crumbled
2 ounces thinly sliced prosciutto
1 pound fresh black figs also called mission figs

Instructions

Preheat the oven to 400°F. Place the hazelnuts on a small baking sheet and bake for 10-15 minutes, or until the hazelnuts are toasted. Remove them from the oven and allow them to come to room temperature. Put them into a container that holds at least twice the volume of the hazelnuts, put a lid on it and shake vigorously to remove the husks. Separate out the hazelnuts.
In a small bowl, combine the balsamic vinegar, honey, orange zest, and dijon mustard. Drizzling slowly in the bowl, whisk in extra virgin olive oil until combined and emulsified. Season with salt and pepper and set aside.
Put the arugula, figs, red onion, and hazelnuts in a large bowl. Toss it with the balsamic-orange dressing. Garnish the fig with the prosciutto and crumbled goat cheese and serve.

Notes

To add some extra garnish and bring out the orange flavor, you can squirt the fresh orange juice into the balsamic vinaigrette, or directly onto the salad.

Nutrition