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Arugula, Pear & Prosciutto Salad with Fig VinaigretteArugula, Pear & Prosciutto Salad with Fig Vinaigrette
Arugula, Pear & Prosciutto Salad with Fig Vinaigrette
Arugula, Pear & Prosciutto Salad with Fig Vinaigrette
Wow your Thanksgiving and Holiday guests with this magnificent salad bursting with complex flavors. Simply omit the prosciutto for a vegetarian version.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Arugula, Pear & Prosciutto Salad with Fig Vinaigrette
Arugula, Pear & Prosciutto Salad with Fig Vinaigrette
0
Servings6
0
Ingredients
1/2 cup Divina Fig Spread
1 teaspoon Minced Garlic
1/4 cup sherry vinegar
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup grapeseed oil
10 ounces baby arugula, mixed greens or a mix of both
1/3 cup thinly sliced red onion
3 ripe pears, cored, thinly sliced
6 slices prosciutto, torn into shreds
1/2 cup shaved Manchego cheese
1/3 cup coarsely chopped Marcona almonds
Directions
  1. In a small bowl, whisk together fig spread, garlic, vinegar, lemon juice, salt, and pepper.
  2. Slowly whisk in grapeseed oil.
  3. Refrigerate, covered, for several hours or overnight. Bring to room temperature and whisk just before serving.
  4. In a large mixing bowl, toss together arugula and ½ cup of fig vinaigrette; divide onto 6 serving plates.
  5. Arrange onion, pear slices, and prosciutto over arugula.
  6. Sprinkle Manchego and almonds over each salad.
  7. Drizzle the remaining vinaigrette over each salad.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/2 cup Divina Fig Spread
Divina Fig Spread
Divina Fig Spread, 9 Ounce
$6.49$0.72/oz
1 teaspoon Minced Garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1/4 cup sherry vinegar
Napa Valley Naturals 15 Year Sherry Vinegar
Napa Valley Naturals 15 Year Sherry Vinegar, 12.7 Ounce
$9.59$0.76/oz
1 teaspoon freshly squeezed lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
1/2 teaspoon sea salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
1/4 teaspoon freshly ground pepper
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
1/4 cup grapeseed oil
L&B Grapeseed Oil
L&B Grapeseed Oil, 16.9 Ounce
$5.49$0.32/oz
10 ounces baby arugula, mixed greens or a mix of both
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
1/3 cup thinly sliced red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
3 ripe pears, cored, thinly sliced
Anjou Pears
Anjou Pears, 0.6 Pound
$1.79 avg/ea$2.99/lb
6 slices prosciutto, torn into shreds
Veroni Prosciutto Italiano Slices
Veroni Prosciutto Italiano Slices, 4 Ounce
$8.99$2.25/oz
1/2 cup shaved Manchego cheese
Manchego Cheese 4 Month
Manchego Cheese 4 Month, 1 Pound
$23.99/lb$23.99/lb
1/3 cup coarsely chopped Marcona almonds
Mitica Marcona Almonds
Mitica Marcona Almonds, 4 Ounce
$9.49$2.37/oz

Directions

  1. In a small bowl, whisk together fig spread, garlic, vinegar, lemon juice, salt, and pepper.
  2. Slowly whisk in grapeseed oil.
  3. Refrigerate, covered, for several hours or overnight. Bring to room temperature and whisk just before serving.
  4. In a large mixing bowl, toss together arugula and ½ cup of fig vinaigrette; divide onto 6 serving plates.
  5. Arrange onion, pear slices, and prosciutto over arugula.
  6. Sprinkle Manchego and almonds over each salad.
  7. Drizzle the remaining vinaigrette over each salad.