Here’s a lovely fall salad: Plump figs wrapped in prosciutto, crunchy fennel, and peppery arugula drizzled with a sweet and tangy dressing. Feel free to add goat cheese or toasted nuts to the mix if you are so inclined.
|1||Tbsp. fresh lemon juice|
|2||Tbsp. fig balsamic or balsamic vinegar|
|1||garlic clove, minced|
|⅓||cup extra-virgin olive oil|
|~||Salt and freshly ground black pepper|
|1||pt. ripe figs|
|5||thin slices prosciutto di Parma, cut into strips (as many as there are fig halves)|
|4 to 6||cups arugula, washed and dried|
|1||fennel bulb, thinly sliced|
This content is from the Culinate Kitchen collection.
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