Fig, Prosciutto & Parmesan Salad

prosciutto, fig & parmesan salad

The classic combination of prosciutto and fig came together on my plate today in the form of a beautiful and simple salad. Ripe figs crosscut and squeezed on the base to reveal some of the flesh, prosciutto torn lengthwise into strands, few leaves of arugula, and shaved parmigiano reggiano. Drizzled with high quality balsamic vinegar and extra virgin olive oil, the salad came together with its delicious combination of salty, sweet, nutty, tangy, and meaty goodness. Post picture-taking I remembered I had some mint in the fridge so tore up a few leaves to brighten up the salad.

prosciutto, fig & parmesan salad 1

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5 thoughts on “Fig, Prosciutto & Parmesan Salad

  1. Beautiful colors in the salad. I used to like making a simple salad dressing using good balsamic vinegar and olive oil. Unfortunately, TP doesn’t like balsamic vinegar. (no joke) Vietnamese Mikey strikes again!

  2. poor ellen! you should keep a section on your blog where you keep track of foods you discover tp doesn’t like. you can call it “vietnamese mikey strikes again!”

    thanks bill! the presentation is pretty quick. just gotta make sure the prosciutto is twirling nicely and the cheese shreds fall on the right places. 🙂

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