Salad with prosciutto, figs and pistachios
2 servings
15 minutes
This exquisite salad with prosciutto, figs, and pistachios is a true embodiment of flavor harmony. Italian prosciutto adds a delicate salty note that perfectly complements the sweetness of roasted figs. Pistachios provide a crunchy texture, while blue cheese adds a savory depth. Spinach and arugula leaves refresh the composition, making the salad light yet rich. The dressing of orange juice and balsamic vinegar gives it a fruity tang and softness. This salad is an ideal choice for a romantic dinner or festive gathering; it will impress guests with its elegant appearance and balanced taste. Warm figs reveal their aromatic properties, transforming simple ingredients into a gastronomic delight.
1
Preheat the oven to 180 degrees. Cut each fig with a sharp knife, opening it in a flower shape. Place in the oven with the prosciutto for 3-4 minutes or until the fig is warm and the prosciutto is slightly crispy. Let cool.
- Fig: 4 pieces
- Prosciutto: 80 g
2
Mix spinach leaves with arugula. Cut 2 figs into segments and leave 2 in the shape of a flower. Cut blue cheese into small cubes and halve each strip of prosciutto.
- Rocket (arugula): 50 g
- Spinach: 50 g
- Fig: 4 pieces
- Blue cheese: 60 g
- Prosciutto: 80 g
3
Prepare the sauce: in a small saucepan, reduce a mixture of orange juice and vinegar by about half. Remove from heat, mix with nut oil, salt, and pepper. Whisk lightly until smooth.
- Oranges: 1 piece
- Balsamic vinegar: 80 ml
- Nut butter: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Place a mixture of spinach and arugula on a plate, topped with sliced figs, prosciutto, and cheese. In the center of the plate, place a fig. Sprinkle with pistachios and drizzle with sauce. Serve the salad slightly warm or cold.
- Rocket (arugula): 50 g
- Spinach: 50 g
- Fig: 4 pieces
- Prosciutto: 80 g
- Blue cheese: 60 g
- Unsalted pistachios: to taste
- Balsamic vinegar: 80 ml
