Aug 08 2010

Ham & Cheese Bliss

Published by at 2:24 pm under Lunch

I was flipping through my new Southern Living the other morning before work, and my coffee cup stopped en route to my lips when I saw their featured seasonal ingredient. I love fresh figs, and it seems like they are one of those tricky fruits that’s only good for about a second out of the year. I knew time was running out, so I threw together this salad in an enthusiastic frenzy.

I’m a sucker for an antipasto plate, so the salad is inspired by the major components: Thinly-sliced prosciutto from my favorite neighborhood market and a mild but musky, creamy blue cheese. For some variety I made the base of the salad arugula (adds tons of peppery flavor to a fruity salad) and red and white endives, because they always feel like a treat. Bright chopped fennel finished out the salad, because I love how nicely it cuts the sweetness of fruits (see also: Apple and Fennel Slaw. Mm.)

I made this for dinner, but it really feels more appropriate for a summery lunch with friends. As soon as I land an apartment with a luxurious backdoor patio…

Arugula and Endive Salad with Fresh Figs and Prosciutto

Ingredients (Serves 4):

6 cups packed arugula

6 red and white endive bulbs

1 large fennel bulb

2 cups quartered fresh figs

3 oz. blue cheese

4 tbsp. balsamic vinegar

3 tbsp. olive oil

1 tsp. dijon mustard

1/2 lb. thinly sliced prosciutto

Salt and pepper

Place arugula in a large salad bowl. Tear off endive leaves from bowl, then add them to the salad bowl.

Trim the stalk off the fennel, then thinly slice it and give it a rough chop. Cut figs into quarters, then add fennel and figs to salad bowl. Add in cheese, as well.

In a small bowl, whisk together vinegar, oil and mustard. Pour dressing over salad and toss to distribute evenly.

Serve prosciutto on top or to the side of salad.

One response so far

One Response to “Ham & Cheese Bliss”

  1. liv bites » No Substituteson 10 Aug 2010 at 8:53 pm

    […] and deserves a few decadent, earthy toppings. Luckily, I had some blue cheese left over from that Arugula and Endive Salad I made before, so I knew the stars were aligning for […]