Vinaigrette:

2 tbsp balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/2 cup extra virgin olive oil

Salad:

Mixed baby greens such as arugula, frisée, green oak-leaf lettuce, red-leaf lettuce
8 fresh figs, halved
1/4 cup pine nuts, lightly toasted
12 slices prosciutto, sliced paper thin

Recipe:

Combine all the dressing ingredients in a clean jar. Screw on the lid tightly and shake vigorously. Set aside.

Place the washed green leaves on a serving platter.

Top the leaves with the fig halves and the slice of prosciutto.

Scatter the pine nuts over the top and drizzle the dressing on top.

Serve.

Notes:

• You can toss this salad together in less than five minutes.
• Sometimes I like to crumble a little goats cheese over this salad too – the combination of goats chees and fressh figs is a match made in heaven.
• Don’t dress this salad until the very last minute because you want all the flavours of the salad ingredients to be fresh and distinguishable.