Ingredients
Scale
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