Published Date: July 23, 2024
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Who’s ready for a healthy salad that is sure to impress your dinner guests this weekend?!
FIG AND PROSCIUTTO SALAD
Course: AppetizersIngredients
4 c baby arugula
2 c chopped radicchio
Sicilian lemon balsamic vinegar*
Extra virgin olive oil
3 slices prosciutto
4-5 figs, sliced
1/4 c dry ricotta (homemade is best)*
Fig balsamic glaze*
Directions
- Fry the prosciutto for about 1-2 min each side. Place on a paper towel to cool and then crumble into small pieces.
- In a bowl combine the arugula and radicchio. Drizzle with lemon balsamic and olive oil and toss lightly.
- Top with sliced fig and crumbled prosciutto. Break the ricotta into pieces (similar to feta) and sprinkle on top.
- Drizzle with fig balsamic glaze and serve.
Notes
- *You can use fresh lemon juice in the place of the lemon balsamic but I highly recommend the balsamic.
- *To make dry ricotta just allow the ricotta curds to drain for as long as possible. If your ricotta is normally very wet add just a smidge more vinegar to the milk after boiling.
- *If you can’t find fig balsamic use traditional glaze.
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