This salad is great because you can substitute almost all the ingredients I have listed below for something else. Don’t like/can’t find figs, use dried cherries. Don’t like arugula, use spinach or romaine. Can’t find prosciutto? Use bacon or salami. I have to say prosciutto is pretty easy to find now-a-days. Most grocery stores carry it in their deli case and a little bit goes a long way.
- 5 oz arugula
- 8 oz prosciutto, sliced thinly
- 1 pint figs, quartered (I used Black Mission)
- 1/2 c pistachios
- 1/2 c olive oil
- 1/4 c red wine vinegar
- 2 T mustard, whole grain or Dijon is best
Place the prosciutto slices on a baking sheet and bake at 375ºF until the prosciutto has turned dark red and the fat is golden brown, about 15 minutes. Be sure to flip the prosciutto about half way through the cooking time. The prosciutto won’t actually crisp in the oven, you have to take it out and let it cool off and then it’ll crisp right up–just like bacon. Remove the prosciutto and place on a paper towel lined plate. Toss the figs onto the baking sheet and roast for about 10 minutes to intensify the flavor.
In a large salad bowl, add the olive oil, vinegar, mustard and s&p. Whisk it all together. Add the arugula and the rest of the ingredients. Use some tongs to mix everything together. You can either break the prosciutto crisps into pieces and incorporate them into the salad, or you can place a single chip on the top of the salad (like in the pic) for a “fancy pants” presentation.