Arugula Salad With Figs Agrodolce And Prosciutto
Figs are enveloped in a mouthwatering, sweet-tart sauce made with shallots, balsamic vinegar and a touch of honey. They are then scattered, along with strips of silky, salty prosciutto, over a mound of simply dressed fresh arugula. It's an ideal way to make the most of fresh fig season. The figs can be made up to 3 days in advance.
2 tablespoons extra-virgin olive oil
1/3 cup thinly sliced shallots (2 medium shallots)
¼ cup balsamic vinegar
¼ cup water
1 tablespoon mild honey
8 fresh black mission figs, stemmed and quartered (cut into eighths if large)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups baby arugula
4 slices prosciutto (1½ ounces)
In a medium skillet over medium heat, warm 1 tablespoon oil until shimmering. Add the shallots and cook, stirring, until they start to soften and turn brown on the edges, 2 to 4 minutes. Add the vinegar, water and honey to the skillet, raise the heat to medium-high and bring to a boil. Cook until the liquid thickens and is reduced to a syrup, 2 to 4 minutes. Remove from the heat. Add the figs and 1/8 teaspoon each salt and pepper and toss gently to evenly coat the figs.
In a large bowl, toss the arugula with the remaining tablespoon of olive oil and the remaining 1/8 teaspoon each of the salt and pepper. Divide the arugula among 4 salad plates. Divide the figs evenly, then scatter torn pieces of the prosciutto around the plates and serve.
Nutrition | Per serving: 190 calories, 5 g protein, 25 g carbohydrates, 9 g fat, 2 g saturated fat, 0 mg cholesterol, 290 mg sodium, 3 g dietary fiber, 20 g sugar
From nutritionist and cookbook author Ellie Krieger.