Fig Salad with Prosciutto and Mozzarella… fresh mission figs, creamy mozzarella pearls, savory prosciutto, a delicious red wine balsamic reduction for the dressing, and toasted pine nuts… all layered on a bed of peppery-flavored arugula. A beautiful and delicious salad!
This Fig Salad with Prosciutto and Mozzarella is your new go-to salad creation and holiday table decoration!
I’m always looking for salad recipes that are as beautiful as they are tasty.
You know, something that is holiday table-worthy.
Something that is deserving to share table real estate with that gorgeous spiral ham and those luscious potatoes au gratin.
And at the same time, it can’t be too time consuming to make since we have plenty of other activities vying for our precious time during the holidays – like shopping, baking and celebrating.
And of course, there are big bonus points if you can make it ahead and just assemble right before the meal.
Does this sound like something you’d be interested in? I hear all those MmmmHmmm’s loud and clear!
In that case allow me to introduce you to this Fig Salad with Prosciutto and Mozzarella! Isn’t she lovely!
Well she should be, since she’s full of all kinds of yummy gorgeous goodness!
I especially like using fresh figs for this recipe. They’re sweet with smooth skin and crunchy seeds. Like the center of a Fig Newton but not quite as sugary. They’re an excellent addition to salads, flatbreads, smoothies, and oatmeal – or they’re a delicious way to top a baked brie. Or serve wrapped like a precious package with bacon for a tasty appetizer. Sooo good!
We used mission figs in our recipe, but green figs, black figs, or calimyrna figs would also work well.
Don’t have a fig tree in your backyard? Don’t worry… fig season is actually two separate seasons, with the current season stretching late into fall and early winter in some regions. When they are in season, you can usually find them in the produce area of your grocery store near the fresh berries.
How to choose ripe figs:
You’ll want to buy your figs no more than a day or two before using them, since they can go bad quickly. They should have a rich deep color and be plump and tender without being mushy.
Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they’re pretty delicate and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to be sure that they do not dry out, get bruised, or pick up odors from other foods in the fridge.
And if you’re wondering about the nutritional value of figs… figs are a good source of dietary fiber, vitamin B6, copper, potassium, manganese and pantothenic acid.
Can you tell I have a deep fondness for these plump purple little guys!?
They are truly something special.
And so is the rest of this tasty salad: there’s fresh mozzarella pearls, savory prosciutto, a delicious red wine balsamic reduction for the dressing, and toasted pine nuts… all layered on a bed of peppery-flavored arugula.
Salad perfection for sure people!
As I mentioned this is one of those recipes that you can make ahead and assemble right before serving, so it’s perfect for those big family dinners when you have a lot of dishes coming together at once.
You can toast the pine nuts and make the dressing in advance.
And when it’s time, layer all your ingredients on a platter or in a bowl and enjoy!
I love how the salty prosciutto balances out the delicately sweet figs and balsamic dressing. How the creaminess of the fresh cheese and the crunchy texture of the pine nuts offset each other. And how the freshness of peppery leafy greens brings it all together!
The perfect salad creation worthy of any celebration!
For The Dressing:
- ½ cup red wine
- ½ cup aged balsamic vinegar (good quality)
- 1 teaspoon brown sugar (or honey/pure maple syrup)
For The Salad:
- 1/3 cup pine nuts, toasted
- 10-12 fresh mission figs, halved and some quartered
- 4-5 ounces baby arugula greens
- 4 ounces mozzarella pearls
- 3 ounces prosciutto
- Preheat oven to 350F.
- In a medium saucepan, bring red wine, aged balsamic, and brown sugar to a boil then turn down and simmer for 8-10 minutes.
- Toast pine nuts on a baking sheet for 3-4 minutes, watching closely to make sure they don’t burn.
- Place arugula on a serving platter.
- Tear prosciutto into pieces and place all over the salad, or fold each piece in half lengthwise and roll up to make roses.
- Place sliced figs evenly across the platter.
- Sprinkle on toasted pine nuts and mozzarella pearls.
- Drizzle on balsamic reduction and serve the rest on the side.
Serving Size8 ounces
Amount Per Serving Calories 196Total Fat 11gSaturated Fat 2gUnsaturated Fat 0gCholesterol 12mgSodium 89mgCarbohydrates 16gFiber 2gSugar 13gProtein 5g