Ingredients
2 tbsp balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
¼ tsp salt
½ cup extra virgin olive oil
Mixed baby greens
such as arugula, frisée, green oak-leaf lettuce, red-leaf lettuce
8 fresh figs
halved
¼ cup pine nuts
lightly toasted
12 slices prosciutto
sliced paper thin
Allergy Advice
Contains Nuts
Equipment
- 1 clean jar
- 1 serving platter
Instructions
- 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
Tip
You can toss this salad together in less than five minutes.
Tip
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.
Variation
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.
