My F&W
quick save (...)

Grilled-Fig Salad with Prosciutto

  • FAST
  1. 24 small fresh black figs, halved
  2. 2 tablespoons extra-virgin olive oil
  3. 1 1/2 tablespoons balsamic vinegar
  4. 2 tablespoons minced rosemary
  5. Salt and freshly ground pepper
  6. 1 pound arugula, large stems discarded
  7. 2 cups flat-leaf parsley leaves
  8. 3/4 pound thinly sliced imported Italian prosciutto, preferably San Daniele
  1. Light a grill or preheat a grill pan. Grill half the figs, cut side down, for 1 to 2 minutes, or until lightly charred.
  2. In a large bowl, combine the olive oil, balsamic vinegar and rosemary. Season the dressing with salt and pepper. Add the arugula, parsley and the grilled figs and toss with the dressing.
  3. Arrange the prosciutto slices on plates. Top with the arugula salad and the fresh figs and serve.
Notes If you cannot find fresh figs, grilled apricots would be a great substitute. Halve and pit each fruit, then brush the cut side with olive oil and grill.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.