Canada
This deliciously different salad comes from our co-founder Myra Goodman’s first cookbook, Food to Live By.
I love these grilled figs — mouthfuls of heavenly sweetness wrapped in prosciutto, Myra writes. They are truly luscious, especially when perched on a bed of lively baby greens and surrounded by crunchy walnuts.
Fresh figs are usually available in summer and fall, but due to popular demand (they’re just so good!), growers are starting to import them during our off season, too. Whenever you find organic figs in your local market, grab them up and enjoy this flavorful salad!
BABY GREENS WITH GRILLED FIGS AND WALNUTS
Prep Time: 20 mins | Cook Time: 8 mins | Serves 4 as a side salad
Ingredients
8 small ripe but firm figs
8 paper-thin slices prosciutto
2 tablespoons good-quality roasted walnut oil
Freshly ground black pepper
4 ounces Earthbound Farm Organic Spring Mix (5 to 6 cups)
1/4 cup Walnut Balsamic Vinaigrette
1/2 cup toasted or candied walnuts
Directions
Cut each fig in half through the stem end. Cut each slice of prosciutto in half, so each piece is just large enough to wrap around a fig half. Wrap each fig half with a piece of prosciutto so that the ends overlap on the fig’s cut side. Press the ends of the prosciutto together to seal them; the moisture from the fruit and the meat will hold them together.
Set up a barbecue grill, a countertop contact grill or a stovetop grill pan and preheat to medium-high.
Brush each wrapped fig with some of the walnut oil and sprinkle some pepper over it.
Place the figs on the grill and cook, turning occasionally with tongs, until the prosciutto is golden brown and slightly crisp, about 2 minutes on each side. You may have to do this in batches, depending on the size of your grill. Transfer the figs to a plate and set aside.
Just before serving, place the greens in a large salad bowl. Shake or stir the vinaigrette to remix and add about 3 tablespoons to the greens. Toss to lightly coat the leaves, then taste to see if more dressing is needed.
Transfer the greens to individual salad plates. Arrange 4 fig halves on each salad and top with the walnuts. Serve immediately.
