Fig & Prosciutto Arugula Salad
A sophisticated and refreshing salad that perfectly balances sweet figs, salty prosciutto, and peppery arugula, all brought together with a bright lemon-olive oil vinaigrette for a satisfying light meal.
For 2 servings
First, prepare the lemon-Dijon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (if using), sea salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
Gently wash the fresh arugula and pat it thoroughly dry with a clean kitchen towel or use a salad spinner. This ensures the vinaigrette adheres properly to the leaves.
Carefully wash the fresh figs. Trim off the small stem end, then quarter each fig lengthwise. If the figs are very large, you can cut them into sixths.
Divide the dried arugula evenly between two serving plates, creating a light bed for the other ingredients.
Artfully drape 3-4 slices of thinly sliced prosciutto over the arugula on each plate. Arrange the quartered figs around the prosciutto and arugula.
Using a vegetable peeler or a sharp knife, shave or grate the Parmesan cheese directly over the salads, ensuring an even distribution.
Just before serving, drizzle the prepared lemon-Dijon vinaigrette generously over each salad. Serve immediately to enjoy the freshness and crispness of the ingredients.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose ripe but firm figs for the best texture and sweetness. They should yield slightly to gentle pressure but not be mushy.
- 2For an extra crisp texture, you can lightly crisp the prosciutto in a dry pan for a few minutes before adding it to the salad. Let it cool on a paper towel before crumbling or placing on the salad.
- 3Always dress the salad just before serving to prevent the arugula from wilting and becoming soggy. If preparing ahead, keep components separate and dress at the last minute.
- 4Consider adding a drizzle of balsamic glaze over the finished salad for an additional layer of sweet and tangy complexity.
Adapt it for your goals.
Cheese Swap
Instead of Parmesan, try crumbled goat cheese for a creamy tang, or fresh mozzarella pearls for a milder, softer texture.
Nutty CrunchNutty Crunch
Add toasted walnuts, pecans, or slivered almonds for extra crunch and healthy fats, complementing the sweetness of the figs.
Fruit AlternativesFruit Alternatives
If figs are out of season, thinly sliced fresh pears or peaches can be a wonderful substitute, offering a similar sweet and juicy counterpoint.
Why this is on our healthy list.
Rich in Antioxidants
Arugula is packed with antioxidants and vitamins K and A, which support bone health and immune function, while figs also provide various antioxidants.
Good Source of Fiber
Fresh figs are an excellent source of dietary fiber, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Healthy Fats
Extra virgin olive oil provides monounsaturated fats, known for their heart-healthy benefits, reducing inflammation and supporting overall cardiovascular health.
Frequently asked questions
While fresh figs offer a unique juicy texture, you can use dried figs as a substitute. Rehydrate them briefly in warm water or balsamic vinegar for 10-15 minutes, then pat dry and chop before adding to the salad.
