Aug 08 2010
Ham & Cheese Bliss
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.
[...] 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 [...]