How can a few simple ingredients make such an elegant salad? I can only say that simple recipes made with quality ingredients always taste best. I love the balance of the salty prosciutto with the crunch, tang and creaminess of the goat cheese against the sweetness of the fig dressing. A winning combination!
It can be a starter or a main course, depending on the portion size. I’ve made it both ways. I love to serve this as a main course on those days you don’t want a heavy meal with crusty Italian bread and good white wine.
Here’s how you can create this simple salad at home.
I usually purchase a large goat cheese log (about 10 ounces) and cut 1/2 inch rounds using a dental floss to get the cleanest cut. If you use a knife, the cheese will crumble. After I coat the rounds in egg and bread crumbs, I keep them in the refrigerator so the cheese stays firm (if left outside, they will spread out on your skillet). Saute the rounds until golden on both sides. Place them on a paper towel to remove any excess oil.
This fig dressing is just divine! Since I don’t measure when i make it, it’s hard to guesstimate a recipe. I promise the next time I make this, I’ll measure it out and make the necessary edits below. In a measuring cup, whisk the first four ingredients, then drizzle olive oil as you whisk until it’s the thickness you like. Taste it, make adjustments. If you want it sweeter, add a little more fig jam.
Optional: Candied pecans are amazing with this salad. I didn’t have any on hand when I made it this time, but I’ve added them before and they add an extra layer of crunch. If you don’t have any allergies, add some.
I hope you enjoy it as much as I do. Enjoy!
Prosciutto, Goat Cheese & Fig Salad
A simple yet elegant salad with wonderful flavors. I love to eat it as a meal with crusty Italian bread and a glass of wine.
- 6 thin slices prosciutto
- 3 goat cheese rounds, 1/2 inch thick
- 1 large egg, beaten
- 1/4 cup Panko bread crumbs
- olive oil or butter for sauteing
- baby mixed greens
- sugar coated pecans, optional
- Fig salad dressing, recipe below
Use this single serving recipe as a guide. If you prefer more or less ham or goat cheese, adjust the recipe accordingly. Recipe can easily be doubled or tripled.
Use dental floss to cut the goat cheese into 1/2 inch rounds. Coat the rounds in the egg and then in the Panko bread crumbs. Set aside and store in the refrigerator until you’re ready to saute them.
Have your deli cut the prosciutto ham in thin slices.
Note: Request plastic liner between the slices so they don’t stick together.
Wash and dry your greens and place in the refrigerator until you’re ready to assemble.
Fig Salad Dressing:
2 Tablespoons fig jam
1 Tablespoon of balsamic vinegar
1 Tablespoon of country Dijon mustard
1/2 teaspoon of Kosher salt
Olive oil (1/3 to 1/2 cup, depending on desired consistency)
This is an estimate since I don’t measure when making this. Whisk the first 4 ingredients in a Pyrex glass measuring cup. Continue whisking and slowly drizzle the olive oil until the dressing attains the desired consistency. Taste and reseason as needed.
Note: Leave at room temperature so the olive oil doesn’t solidify.
Over medium heat, coat the bottom of a skillet with olive oil or butter. Saute the goat cheese rounds on both sides until lightly golden. Set aside on paper towel to drain any excess oil.
Dress the greens with a little fig dressing. Place a mound of greens in the center of the plate. Nestle prosciutto ham slices in three spots around the greens and do the same with three rounds of breaded goat cheese. Drizzle a little fig dressing over the ham and goat cheese.
Optional: Add a few pieces of candied pecans, if desired.
Serve and enjoy immediately.