Fresh Fig Salad with Parmesan Chips

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!


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



  • 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!

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