Fig Salad with Blue Cheese
This fig salad contains baby spinach tossed in a balsamic vinaigrette, then topped with fresh figs, blue cheese, proscuitto, and lightly caramelized pecans.
Servings: 4
Calories: 429kcal
Ingredients
- 2 ounces pecans about ½ cup
- 1 ⅓ tablespoons maple syrup divided
- 1 ½ tablespoons balsamic vinegar
- 3 tablespoons olive oil
- kosher salt to taste
- freshly ground pepper to taste
- 5 ounces baby spinach
- 8 fresh figs about 12 ounces, quartered
- 4 ounces blue cheese crumbled
- 2 ½ ounces prosciutto thinly sliced
Instructions
- Preheat the oven to 350 degrees.
- Put the pecans on a baking sheet covered with parchment paper, and drizzle 1 scant tablespoon of maple syrup over them. Use your fingers to mix the maple syrup so it covers each nut.
- Put baking sheet in the oven and toast for 9-10 minutes, until the nuts smell fragrant. If you think your oven runs hot, check early—these nuts go from caramelized to burned quickly.
- Remove baking sheet from oven, and let cool. They will harden, and you can then break apart for your salad topping.
- Meanwhile, make the vinaigrette by whisking together balsamic vinegar, 1 teaspoon of maple syrup, and olive oil. Add salt and pepper to taste.
- To build the salad, first dress the spinach greens with about half of the dressing in a large salad bowl—add more dressing if it seems dry.
- Add quartered figs and crumbled blue cheese.
- Tear proscuitto into pieces and tuck in next to the figs, then sprinkle with caramelized pecans.
Notes
If you didn't use all the dressing on the greens, you can drizzle the rest of the salad dressing on the top if you’d like.
Nutrition
Calories: 429kcal | Carbohydrates: 29g | Protein: 14g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 34mg | Sodium: 958mg | Fiber: 5g | Sugar: 22g
