I had my first taste of figs recently and have been hunting since for a fast and easy way to eat them again – and I found it! This tasty salad doesn’t even need a dressing – which makes it even faster and easier to whip up after a long day of travel or work at the office. Give this fresh salad a try before fall weather hits!
INGREDIENTS
5 ounces baby greens
8-10 figs, quartered
3 ounces prosciutto
1/3 cup roasted salted pistachios
4 ounces grated Parmesan cheese, for chips
Quick Balsamic Dressing:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper
DIRECTIONS
- For Parmesan chips, line a baking sheet with parchment paper. Grate parmesan and spread it out on in an even layer on the baking sheet.
- Bake chips at 375 degrees F. until parmesan is melted and bubbling and starting to brown lightly in places, about 8-10 minutes. Remove and let cool, then break into chips.
- In a large bowl, layer greens with quartered figs, thinly sliced prosciutto, pistachio nuts, and parmesan chips.
Thanks, Macheesmo, for this week’s recipe!
