Fresh Figs with Arugula, Prosciutto, and Goat Cheese

Total Time
20 min
15 min
This salad can double as a party appetizer platter of extravagant flavors that look and taste luxurious, thanks to the dark and decadent dressing of balsamic glaze. As a time saver, we call for a store-bought glaze, but you can always make your own by reducing balsamic vinegar in a saucepan until it's syrupy. Store-bought versions often include added sugar. Fennel and figs are a natural pair, combining the slightly licorice flavor of the vegetable with the sweet, almost maple syrup-like sweetness of the fruit. This platter is really chock full of a range of flavors, with bitter arugula, earthy prosciutto and tangy goat cheese adding to the mix. This dish is great as a party opener or served as a side salad to an Italian-inspired meal of roasted meats, a simple pizza, or a pasta that doesn't involve cheese.



6 cup(s), baby variety, lightly packed

Fresh fig(s)

8 medium, green or black mission variety, quartered

Uncooked fennel bulb(s)

½ item(s), small, very thinly sliced

Store-bought balsamic glaze

2 Tbsp

Olive oil

1½ tsp

Table salt

1 pinch(es)


2 oz, 4 (1/2-ounce slices), cut crosswise into 1/4-inch strips

Soft-type goat cheese

3 oz, (1 log), coarsely crumbled

Black pepper

¼ tsp


  1. Toss together arugula, figs, fennel, 1 tablespoon of balsamic glaze, the oil, and salt in large bowl. Divide salad evenly among 4 plates; top evenly with prosciutto and goat cheese. Drizzle with remaining 1 tablespoon glaze and sprinkle with pepper.
  2. Per serving: 1 salad


To make this dish vegetarian, omit the prosciutto.