Prep 2 mins
Cook 13 mins
I created this salad to go with Crispy Crumbled Prosciutto. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
- 4 slices prosciutto, thinly sliced
- 12 cups spinach or 12 cups other greens
- 1⁄4 cup fresh basil
- 8 figs, stemmed, quartered
- balsamic vinegar (use the good stuff)
- truffle oil or extra virgin olive oil
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Really yummy. The sweet and salty combination is just delicious. And the addition of basil to the spinach improves it greatly. (I tend to prefer lettuce salads to spinach, however "good for me" raw spinach is. :-))
I made this for dinner tonight alongside of grilled chicken and it was wonderful. Unfortunately you cannot get a fresh fig within 30 miles of my home, so I tried it with dried fig...I enjoyed it but am wondering how different a fresh fig is...sad, but this southern Italian girl has never had one. Overall, this was a easy and great tasting salad..even with the dried fig. And I always have your crispy prosciutto in the refrigerator ready for a quick salad!
Figs & prosciutto are a wonderful combination - this salad is delicious! The prosciutto didn't seem to be getting completely crisp in the oven, but after cooling off it crumbled easily. I mixed some mesclun salad mix in with the spinach for a little variety. The simple dressing was all it needed. Thanks for the great recipe! ~Sue