Catholic Recipe: Prosciutto Wrapped Figs and Arugula Salad
INGREDIENTS
- ½ cup chopped fresh California figs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons sherry, raspberry or white balsamic vinegar
- 1 clove garlic, minced
- salt and freshly ground pepper; to taste
- 4 cups baby arugula
- 8 small fresh California figs
- 2 ounces blue cheese, divided
- 8 strips prosciutto (about 4 inches long by 1 inch wide)
- 2 tablespoons balsamic vinegar
- ¼ cup pine nuts, toasted
Details
Serves: 4
Arugula Salad
Prep Time: N/A
Difficulty: N/A
Cost: N/A
For Ages: n/a
Origin:
Food Categories (2)
Feasts (1)
An easy salad for the feast of St. Junipero Serra. Figs were brought to America by the Spaniards in 1520. The "Mission" fig has been cultivated at the California Franciscan missions since 1770.
DIRECTIONS
Fig Vinaigrette Combine figs, olive oil, vinegar and garlic in blender or food processor and process until smooth. Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.
Arugula Salad Divide and arrange arugula on 4 salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end intact. Press ½ tablespoon cheese in center of each and press halves together. Wrap each fig with prosciutto and secure with toothpick. Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange 2 figs on each plate. Sprinkle with remaining cheese and pine nuts.
Serve dressing on the side.
Recipe Source: Recipes from Various Websites
