Fig Salad with Prosciutto and Mozzarella

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.

Course Salad
Cuisine American, Italian
Keyword Fig
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 196 kcal
Author Holly Sander


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


  1. Preheat oven to 350F.

  2. In a medium saucepan, bring red wine, aged balsamic, and brown sugar to a boil then turn down and simmer for 8-10 minutes.

  3. Toast pine nuts on a baking sheet for 3-4 minutes, watching closely to make sure they don’t burn.
  4. Place arugula on a serving platter.

  5. Tear prosciutto into pieces and place all over the salad, or fold each piece in half lengthwise and roll up to make roses.

  6. Place sliced figs evenly across the platter.

  7. Sprinkle on toasted pine nuts and mozzarella pearls.
  8. Drizzle on balsamic reduction and serve the rest on the side.