Fig And Duck Prosciutto Salad Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

Steps:

• Using a vegetable peeler, make thin strips of cucumber. This makes for nice ribbons and a more subtle taste than your average cucumber slice.
• If you're lucky, you have access to fresh figs; otherwise, a good dried fig will do.
• Toss the cucumbers, figs, spinach and prosciutto in a bowl.
• To serve:.
• Divide the salad among individual plates and drizzle each serving with some olive oil and then some balsamic reduction. (You can buy a reduction from the store or you can just set some balsamic vinegar on medium heat and simmer until reduced by half.).
• Cook's Note:.
• For an easy charcuterie experience, make your own duck prosciutto. This is essentially a salt-cured duck breast that is wrapped and hung until it loses about 20 percent of its mass. Make sure to slice the prosciutto as thinly as possible.

Steps:

• Make vinaigrette
• In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
• Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
• Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

Steps:

• Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

Steps:

• Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.
• Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.