When you see the figs, buy the figs. The luscious green ones are my favorite, but the purple ones are good too, especially when they get very soft. This salad is one of my favorites, from chef Jamie Oliver back in 2010. It’s a great one for a picnic or get together appetizer, especially brunch.
Fig and Prosciutto Salad with Honey Vinaigrette
makes one small jar of dressing, enough for one large or several small salads; adapted from Jamie Oliver
- fresh, ripe figs quartered from the bottom, leaving the stem connecting the pieces
- fresh mozzarella, sliced
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- salt and freshly ground black pepper Maldon is my favorite for salads, but any salt will do
- 4 tablespoons olive oil California Olive Ranch or olive oil you like
Assemble the salad on a large plate: greens, figs, swirls of prosciutto, and slices of mozzarella. Drizzle with dressing.
Whisk vinegar, honey, salt, and pepper in a small jar. While whisking, drizzle in the olive oil. Alternatively, you can shake everything together as long as you have a lid on that jar.