Fig Salad with Fresh Mozzarella
Servings: 4 -6 servings
Ingredients
For the vinaigrette
- 1 shallot finely chopped
- 2 garlic cloves finely chopped
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the salad
- 5 cups baby arugula
- 1-2 pints ripe figs quartered or halved
- 6 oz fresh mozzarella torn into pieces
- 2 oz thin sliced prosciutto torn into pieces
Instructions
- Combine the shallot, garlic, vinegar, lemon juice, honey, salt and pepper and whisk. Drizzle in the olive oil to emulsify.
- Place the arugula on a large platter or bowl, top with prosciutto, cheese and figs and drizzle with dressing.