PROSCIUTTO & FIG SALAD

Ahhh…..  the tiny bit of free time I’m experiencing with the kiddos in school is definitely allowing some breathing room!  Today, I took advantage and after teaching my dance class, found myself wondering around Old Town Littleton, as I needed to stop by my favorite spice store, Savory.  Just after I picked up a few of my favorite herbs and spices, I found a lovely shop next door, called EVOO Marketplace—filled with fragrant and rich flavored Olive Oils and Balsamic Vinegars.  And they’re a tasting shop!!  Lucky me!

The dressing that was inspired by a few taste combinations lead to a perfectly paired salad that I can’t seem to get enough of!  Here it is… 

Prosciutto & Fig Salad

With Pomegranate, Candied Pecans & Goat Cheese

Salad:

2 Cups Mixed Greens (Arugula works very well, mixed with some other rich, leafy greens)

4-5 Diced Green Onions

¼ thinly Sliced Purple Onion

About 8 Fresh Figs, cut into small pieces

4-5 Slices Prosciutto, chopped

Pomegranate seeds—from approximately ½ of a whole pomegranate

1/4 Cup Crumbled Goat Cheese

Large handful of Candied Pecans

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I “bathe” my pecans in olive oil + (vegan) butter, brown sugar, salt, & a bit of maple syrup, and roast in the oven on a cookie sheet for about 15 min. on about 400 degrees

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Dressing:

¼ Cup Organic Butter Infused Olive Oil (completely vegan—from EVOO Marketplace)

2 TBS Cranberry Pear White Balsamic Vinegar (EVOO Marketplace)

½ tsp Dijon Mustard

½ tsp Cantanzaro Herbed Seasoning Salt (Savory):  (This particular blend includes garlic, lemon peel, marjoram, basil, Mediterranean thyme, rosemary and oregano)

½ tsp Freeze Dried Shallots (Savory)

A few drops of fresh lemon juice

Mix Salad ingredients, top with dressing, add salt & pepper to taste and ENJOY!! 

Arugula & Fig Salad

One large bunch of Arugula, washed with stems discarded and leaves either chopped or torn into bite-sized pieces

About 5-6 fresh Figs, washed and quartered with ends removed

About ¼ cup Walnuts or Pecans, coarsely chopped

Three Green onions, diced

¼ Cup Feta or bleu cheese

3-4 slices Prosciutto, chopped

For Dressing:

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

freshly ground black pepper to taste

6 tablespoons extra-virgin olive oil

(if using bleu rather than feta cheese, you may want to add a bit of salt)

Perfect pairing with Fage Greek Yogurt.  Super yummy!  :)