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5
from 1 vote
Fig Salad with Fresh Mozzarella
The fig situation at the farmers market has been out of control these past few weeks and I’m taking full advantage! This Fig Salad with Fresh Mozzarella has been on repeat and it’s literally embarrassing how easy it is!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish, Salad
Cuisine:
Italian
Servings:
6
servings
Author:
Gaby Dalkin
Ingredients
For the vinaigrette
1
shallot
finely chopped
2
garlic cloves
finely chopped
¼
cup
champagne vinegar
2
tablespoons
fresh lemon juice
2
tablespoons
honey
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
½
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.
Notes
Arugula is definitely a green with a strong flavor, so feel free to swap it out if you prefer something else.
Nutrition
Calories:
375
kcal
|
Carbohydrates:
24
g
|
Protein:
9
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.01
g
|
Cholesterol:
29
mg
|
Sodium:
442
mg
|
Potassium:
318
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
704
IU
|
Vitamin C:
7
mg
|
Calcium:
204
mg
|
Iron:
1
mg