Fresh Figs with Arugula, Prosciutto, and Goat Cheese
5
Points®
Total Time
20 min
Prep
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
Arugula
6 cup(s), baby variety, lightly packed
Fresh figs
8 medium, green or black mission variety, quartered
Uncooked fennel bulb
½ item(s), small, very thinly sliced
Store-bought balsamic glaze
2 Tbsp
Olive oil
1½ tsp
Table salt
1 pinch(es)
Prosciutto
2 oz, 4 (1/2-ounce slices), cut crosswise into 1/4-inch strips
Soft goat cheese
3 oz, (1 log), coarsely crumbled
Black pepper
¼ tsp
