Fig, Prosciutto and Gorgonzola Salad

Fig, Prosciutto and Gorgonzola Salad IMAGE Author: Canadian Living Credits: Fig, Prosciutto and Gorgonzola Salad IMAGE

This salad comes together in a flash. Use eight fresh figs, quartered, when they're in season instead of the dried. If you don't like blue cheese, substitute the same amount of ch?vre or Brie. This recipe makes more dressing than you need, so refrigerate about half in an airtight container to use within the following five days.?

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2012

Ingredients

  • 6 slices prosciutto (4 oz/115 g)
  • 12 Mission figs halved
  • 12 cups mixed baby greens (such as arugula, spinach, mache and/or romaine)
  • 4 oz gorgonzola cheese crumbled
  • 1/4 cup toasted sliced almonds
Balsamic Dressing:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons liquid honey
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 cup extra-virgin olive oil

Method

Balsamic Dressing: In small bowl, whisk together vinegar, honey, mustard, salt and pepper; slowly whisk in oil until combined.

Slice each prosciutto slice lengthwise into 4 strips; wrap each around 1 fig half. Arrange salad greens on serving platter; top with figs, then cheese. Drizzle with about half of the dressing, reserving remainder for another use. Sprinkle with almonds.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 1184 mg
  • Sugars 19 g
  • Protein 18 g
  • Calories 399.0
  • Total fat 26 g
  • Potassium 879 mg
  • Cholesterol 57 mg
  • Saturated fat 9 g
  • Total carbohydrate 28 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 94.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fig, Prosciutto and Gorgonzola Salad

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