FIG AND PROSCIUTTO SALAD
- 1 quart fresh figs
- 4 ounces thinly sliced prosciutto
- 8 ounces fresh mozzarella
- 6 ounces whole shelled pecans
- 5 ounces baby arugula
- 12 basil leaves
- ½ lemon
- Salt and pepper to taste
- 1 tablespoon oil extra virgin, preferred
POPPYSEED VINAIGRETTE
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons sugar
- 1 tablespoon poppy seeds
- 1 teaspoon ground mustard
- Salt and pepper to taste
Prepare the Poppyseed Vinaigrette:
To prepare the poppyseed vinaigrette, combine the red wine vinegar and sugar in a bowl and stir until dissolved. Stir in the ground mustard and poppy seeds. Slowly pour in the oil, whisking continuously until well-combined. Taste and season with salt and pepper. Store the poppyseed vinaigrette at room temperature as you prepare the rest of the fig and prosciutto salad
To Serve:
Divide the dressed greens between plates and arrange the quartered figs, prosciutto, and fresh mozzarella on top. Sprinkle the lemon zest and warm, toasted pecans on top of each salad. Serve with the poppyseed vinaigrette. Enjoy!
Calories: 678kcal | Carbohydrates: 36g | Protein: 20g | Fat: 53g | Sodium: 557mg | Fiber: 7g | Sugar: 27g | Vitamin C: 16mg