Valley Fig Growers

Arugula Salad with California Figs, Prosciutto, Walnuts and Parmesan

Serves 6


  • 4 tablespoons extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide ribbons
  • 1 tablespoon raspberry jam
  • 3 tablespoons balsamic vinegar
  • 1⁄2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed, fruit chopped into 1⁄4-inch pieces
  • 1 small shallot, minced very fine (1 tablespoon)
  • Table salt and ground black pepper
  • 5 ounces lightly packed baby arugula (8 cups)
  • 1⁄2 cup chopped walnuts, toasted
  • 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler


  1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
  2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature.
  3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

NOTES: Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.

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Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen.

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Nutrition Information

amount per serving

Calories 290
% Calories from Fat 61%
Fat 20g
Cholesterol 6mg
Protein 9g
Carbohydrates 22g
Fiber 4g
Iron 1mg
Sodium 417mg
Calcium 196mg