So umm where have figs been all my life? Because wowza I am officially head over heels IN LOVE with these babes.
I was reading over what produce is in season the other day when figs caught my eye. Fig butter has always made it onto my cheese platter and fig jam is like…totally my jam. So why have I never bought REAL life figs before?!
Then it happened. My trader joe’s shopping cart was full to the brim with a carton of figs stacked on top of all my hog posh of weekly groceries.
Then balsamic got tossed and some roasting action happened.
The rest is history.
This salad is me hanging onto summer. Hanging onto the freshness of juicy figs, the flavors of feta cheese, creamy mozzarella and salty prosciutto. Hanging onto the simplicity of a light vinaigrette dressing made with Meyer lemon olive oil.
Okay for reals pour me a glass of pinot, serve me this salad and hand me a loaf of french bread…I’ll be set for the weekend.
Basically all week-long my mind goes back and forth with what dinners/food is going to be made over the weekend. What day can everyone go out for brunch? What time will it be acceptable to pour a glass of Cabernet and lay out cheeses? What entree will pair amaze-balls with this lemony-herb-roasted-fig-arugula salad?!
I mean seriously I live in this mega fantasy-food world starting Monday and it doesn’t stop until…well actually it never stops. My good friend Alicia (also my roomie) and I are planning a home cooked Saturday dinner + wine on our patio before we celebrate a local breweries 1 year anniversary. We have basically been discussing the details of our dinner date all week-long as I get myself through biology finals.
So you better believe a version of this salad will be making an appearance paired with some white peach balsamic glazed salmon…oh and garlic bread dipped in creamy goat cheese for starters. And maybe some roasted parmesan potatoes. See, I told you. Nonstop. This girl was meant to be in the kitchen, not a biology lab…
Thank goodness it’s Friday and I am saying buh-bye to finals…Hello to roasted figs.
Roasted Fig, Feta & Prosciutto Crouton Arugula Salad with Lemon Herb Vinaigrette
Ingredients
Figs
- 10–15 figs
- 1 Tbsp aged balsamic (good quality)
- Sea salt to taste
Salad
- 8–10 slices prosciutto
- 1/4 cup crumbled feta cheese
- 4 oz. mozzarella balls, sliced
- 3 Tbsp extra virgin olive oil*
- Juice from one lemon
- 1/4 tsp oregano + parsley (or herbs de provence would be great)
- 2 garlic cloves, minced
- Himalayan pink sea salt + black pepper to taste
- 6 cups arugula (estimate)
- Extra balsamic to drizzle on top
Instructions
- Preheat oven to 400 degrees Fahrenheit. Slice figs in half and toss with aged balsamic and sea salt. Spread on one side of a lined baking sheet. Lay the prosciutto slices on the other side of the baking sheet and bake in the oven for 10 minutes or until prosciutto is crispy and figs are soft. Remove from heat and set aside.
- Whisk together the vinaigrette by combining the olive oil, lemon juice, herbs, garlic and sea salt. Place your arugula in a bowl with the cheeses. Toss with vinaigrette dressing then top with crispy prosciutto croutons and roasted figs. Drizzle with extra balsamic if desired.
Notes
*I used meyer lemon extra virgin olive oil from We Olive