The combination of juicy fresh figs, crispy prosciutto, and blue cheese crumbles gives you a salad perfect for late-summer entertaining.
Ingredients
- 2 ounces thinly sliced prosciutto
- 1 1/2 pounds fresh figs, halved lengthwise (about 6 cups), divided
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon minced shallot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, plus more for serving
- 6 ounces blue cheese, crumbled into large pieces
- 1/2 cup loosely packed fresh basil leaves
Instruction
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Place prosciutto in a single layer on baking sheet. Bake in preheated oven until rendered and crisp, 12 to 14 minutes. Transfer to a paper towel–lined plate, and let cool, about 10 minutes. Break into 2-inch pieces.
- Mash 2 large fig halves with a fork in a small bowl to equal about 2 tablespoons. Whisk in oil, vinegar, shallot, salt, and pepper until combined; set vinaigrette aside.
- Arrange cheese, basil, crispy prosciutto, and remaining fig halves on a large platter. Sprinkle with additional black pepper, and drizzle with vinaigrette just before serving.
