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Fresh fig with prosciutto and arugula salad

It's the hottest day of the year!!!!

And all I want to do is bake. I wanted to make some blueberry sticky buns from my book but it was like a sauna outside and even though I have air conditioning I decided against heating up my apartment in any unnecessary ways. sigh. Life is tough…

So, it was clearly salad for dinner night. Luckily I had epic salad ingredients on hand. Check it out;

Fresh fig with prosciutto and arugula salad

6 ripe figs

4 slices prosciutto

Block of parmesan cheese

1 small tub arugula

½ the juice of a lemon

2-3 tbsp evoo

½ tsp mustard


Preheat oven to 350, line a baking sheet with tin foil and lay the prosciutto in one layer on top. Bake in the oven for 10 minutes until crisp.

Cut the tops off the figs and then slice in quarters. Set aside.

Mix the oil, lemon, mustard and pepper in a bowl and whisk to combine. Dress the arugula with the oil mixture.

Plate half of the arugula and top with half of the figs and half of the crisped prosciutto (broken up). To finish, shave a few parmesan curls on top with a vegetable peeler.

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