Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette
This crazy delicious salad came together as a bunch of leftovers. And it turned out to be the most delicious fig, golden beet and prosciutto salad.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups arugula
- 12 figs (halved)
- 8 slices prosciutto
- 4 golden beets
- 3 figs
- 1/3 cup olive oil
- 3 tbsp champagne vinegar
- 1 tsp shallot (finely diced )
- 1 tsp dijon mustard
- pinch of salt and pepper
Instructions
- 1
Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
- 2
Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
- 3
Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
- 4
Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.