With summer upon us I was dying to make some grilled salads with different kinds of fruits. We found some beautiful figs at the farmers market and I decided that this was going to be the base of our salad! This salad could not be more indicative of summer with the combination of seasonal fruits like figs and strawberries, added proscuitto and cheese…so here is what we decided on. We hope you enjoy this Summer spicy fig salad as much as we did!!
Grilled Spicy Fig Salad with Prosciutto, Strawberries and Goat Cheese
6 Black Mission figs, cut in 1/2
1 cup balsamic vinegar reduced into a syrup
balsamic vinegar for dressing
1 T. crushed red pepper flakes, plus extra
12 slices prosciutto
1/2 log goat cheese
2 T. chopped, fresh oregano
2 T. chopped, fresh basil
1 c. strawberries, topped and halved
Extra-virgin olive oil
2 cups plus, baby arugula
1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
Kosher salt and pepper
Reduce 1 c. balsamic vinegar on low until it becomes a semi thick syrup. Set aside.
Combine goat cheese, oregano, basil and red pepper flakes in a bowl and set aside.
Preheat your grill to medium and brush with olive oil.
Drizzle each fig half with some of the reduced balsamic and fill each fig center with the goat cheese combination. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Drizzle the figs lightly with olive oil.
Put the figs on a cooler spot of the preheated grill. Grill the figs on all sides so the prosciutto is starting to become crispy and the figs feels soft when squeezed, about 5 to 6 minutes.
While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and salt and pepper. Arrange on individual serving plates or a serving platter and top with the figs, parmesan and strawberries.