California Figs
Simply Beautiful | Simply Delicious

Prosciutto Wrapped Figs and Arugula Salad


    Fig Vinaigrette

    • ½ cup chopped fresh California figs
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons sherry, raspberry or white balsamic vinegar
    • 1 clove garlic, minced
    • sea salt and freshly ground pepper; to taste

    Arugula Salad

    • 4 cups baby arugula
    • 8 small fresh California figs
    • 2 ounces top quality blue cheese, divided
    • 8 strips prosciutto (about 4 inches long by 1 inch wide)
    • 2 tablespoons balsamic vinegar
    • ¼ cup pine nuts, toasted


    Fig Vinaigrette
    Combine figs, olive oil, vinegar and garlic in blender or food processor and process until smooth. Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.

    Arugula Salad
    Divide and arrange arugula on 4 salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end intact. Press ½ tablespoon cheese in center of each and press halves together. Wrap each fig with prosciutto and secure with toothpick. Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange 2 figs on each plate. Sprinkle with remaining cheese and pine nuts.

    Serve dressing on the side.

    Serves: 4

    NUTRITION FACTS (per serving)

    Calories 320 (56% from Fat); Total Fat 21g; Saturated Fat 5g; Mono Fat 12g; Poly Fat 3g; Cholesterol 20mg; Sodium 400mg; Potassium 453mg; Carbohydrate 28g; Sugar 22g; Dietary Fiber 4g; Protein 9g;

    Daily Values

    Vitamin A 720 Vitamin C 5 Calcium 148 Iron 2
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