Tuesday, November 18, 2008

Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing



I think this easy salad is a taste sensation. The combination of flavors and textures really makes it a delight to eat. The figs are sweet, the lettuce leaves are crunchy, the prosciutto is salty, the salad dressing is a bit tart, and the mozzarella is soft, mild, and seems to balance the salad.

Fig and Proscuitto Salad

Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing
Makes 2 Servings

Ingredients
4 ripe figs
1 bag of ready to use salad, or any mix of leaves you like in an appropriate portion for two
4 slices of prosciutto or other dry cured ham, cut into large pieces
Fresh mozzarella, cut into bite size pieces
3-4 tbsp olive oil (not extra virgin)
1 tbsp balsamic vinegar
1/2 tsp whole grain mustard
1/2 tsp garlic powder or one garlic clove, crushed
1/2 tsp freshly ground black pepper
1/2 tsp kosher or sea salt

Prepare the balsamic vinegar dressing. Combine the mustard, salt, pepper, garlic, and vinegar. With a whisk in one hand, and olive oil in the other, slowly emulsify the olive oil into the other ingredients by pouring it in slowly and whisking vigorously.

Assemble the salad. Cut a crisscross into the figs, without cutting all the way through. Squeeze the bottom of the fig a bit to expose the pink flesh inside. Place lettuce on the bottom of the bowl, and distribute the other ingredients on top. Just before serving, lightly dress the salad with the dressing. Alternatively, you can leave the dressing on the side so that people can choose the amount of dressing, if any, they'd like on their salad.

8 comments:

doinwhatyodoes said...

This is a beautiful picture! Do you take your own pictures? I know food photography takes special equip. I have been considering culinary school. I love gourmet grocery stores and cooking and baking. I reaally have been developing my interests this year. By trade, I am a cultural anthropologist and teacher. I plan to continue to cook/bake but want to devop it. what u think? ill have to show u some of my stuff

katherine said...

Thank you for a wonderful recipe! My family is looking forward to tasting the salad this evening. It should make for an excellent addition to our Thanksgiving feast!!

Gina said...

Looks Great!

Anonymous said...

Hi,

I ran across your blog and thought that the pictures were really beautiful and that the recipes seemed straightforward not too difficult and delicious.

My brother and I recently published a cookbook called "Freshman In the Kitchen: From Clueless Cook To Creative Chef"

I think we share the same interest in making people excited and comfortable about cooking. The idea behind our cookbook is to inspire young people ages high school - young adult to overcome their reservations about getting into the kitchen and cooking great fresh and easy dishes.

You can find more information about our cookbook at www.freshmaninthekitchen.com

If you would be willing to host a recipe or comment on our cookbook we would be very grateful and we are always down to talk about food!

Thank you for your time,

Eli Sussman
elisussman@gmail.com
www.freshmaninthekitchen.com

Olivia said...

Love this recipe!! It is so beautiful as well as yummy (or num as my family says). I use dried fruit so much in my cooking. I believe it's my love of Moroccan cooking. Figs I haven't used so much, but there are these great orchards here in WV and I should utilize them. Thanks for reminding me.
http://palmsugarshag.blogspot.com/

Anupam said...

Thats a very interesting post. I have been inspired. Thanks.

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Lily said...

great recipe... i do that the last weekend in a family reunion... was really great!!! thanks

Adrianne Mary
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