Fig, Prosciutto and Pine Nut Salad

Makes 4 servings at $5.03 each. Prep: 15 minutes.

Fig, Prosciutto and Pine Nut Salad
Servings: 4 Prep 15 mins


Honey-Balsamic Vinaigrette:
  • Honey-Balsamic Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil
  • Salad:
  • 2/3 pound mixed baby greens, such as arugula, frisee, green oak-leaf lettuce, red-leaf lettuce
  • 1 head radicchio
  • 8 fresh figs
  • 1/4 cup pine nuts, lightly toasted
  • 12 slices prosciutto

Make It

Prepare vinaigrette:

1. Whirl vinegar, honey, mustard, salt and oil in blender until smooth. Store in jar in refrigerator. Shake before using.

Prepare salad:

2. Wash and dry greens and radicchio. Tear into bite-size pieces. Chill in refrigerator.

3. Rinse figs under cold water. Pat dry. Cut in half lengthwise; remove stems if desired.

4. Place greens and radicchio in large bowl. Drizzle in enough vinaigrette to coat, tossing greens lightly. Toss pine nuts separately with a little vinaigrette. Reserve remaining vinaigrette.

5. Arrange salad greens mixture on 4 chilled salad plates. Arrange 3 slices of prosciutto and 4 fig halves on each plate. Spoon pine nuts over figs. Drizzle reserved dressing over figs and prosciutto.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 677, Fat, total (g): 54, chol. (mg): , carb. (g): 29, pro. (g): 26, sodium (mg): 1686, Percent Daily Values are based on a 2,000 calorie diet.