Goat Cheese Stuffed Fig, Melon and Prosciutto Salad
Ingredients
The salad
-
5.5
ounces
goat cheese at room temperature
-
2
tablespoons
minced fresh savory herbs (like thyme, rosemary, parsley, or chives)
-
6-8
pieces
fresh figs
-
4
cups
baby arugula
-
6-8
slices
aged prosciutto
-
sliced
unit
melons or chunks if preferred
-
fresh herbs
for garnish
The Honey Vinaigrette
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
Slide Ridge Honey Wine Vinegar
-
2
teaspoons
honey (or more to taste)
-
to taste
unit
salt
-
chopped
unit
basil and mint
Instructions
- Mix the minced herbs into the goat cheese.
- Remove the stem from the figs and slice them halfway down into quarters without cutting all the way through.
- Spoon about a tablespoon of goat cheese into each fig and set aside.
- Dress the arugula with the vinaigrette and place half on a plate with half of the melon and 3-4 slices of prosciutto.
- Season with salt and pepper, add fresh herbs if desired, and place 3-4 figs on top.
- Drizzle with more vinaigrette or aged balsamic vinegar and serve.
- Repeat with remaining ingredients to serve another portion.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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