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Fig Salad with Fresh Mozzarella

Author: Gaby Dalkin

Ingredients

For the vinaigrette

  • 1 shallot finely chopped
  • 2 garlic cloves finely chopped
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

For the salad

  • 5 cups baby arugula
  • 1-2 pints ripe figs quartered or halved
  • 6 oz fresh mozzarella torn into pieces
  • 2 oz thin sliced prosciutto torn into pieces

Instructions

  • Combine the shallot, garlic, vinegar, lemon juice, honey, salt and pepper and whisk. Drizzle in the olive oil to emulsify.
  • Place the arugula on a large platter or bowl, top with prosciutto, cheese and figs and drizzle with dressing.