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Mesclun Salad with Blue Cheese, California Figs, and Prosciutto

Prosciutto salad recipes are an easy way to spruce up your greens. Crumble blue cheese with chopped figs on a mesclun salad for a simple side dish.
Course: Salad
Keyword: Mesclun Salad, Prosicutto Salad Recipes
Servings: 4 people
Calories: 506kcal

Ingredients

  • 1/3 cup ruby port
  • 8 Orchard Choice or Sun-Maid California Figs stemmed and quartered
  • 2 tablespoons balsamic vinegar
  • 2 shallots minced
  • 1/3 cup extra-virgin olive oil
  • 7 ounces mesclun 7 cups
  • 8 slices prosciutto 1/8-inch-thick
  • 6 ounces blue cheese crumbled (1 1/2 cups)
  • Salt and pepper

Instructions

  • Combine port and figs in bowl and microwave, covered, until port is bubbling, about 1 minute. Let sit until figs have softened, about 5 minutes. Strain figs, reserving port.
  • Combine vinegar, shallots, and reserved port in large bowl. Slowly whisk in oil until combined.
  • Add mesclun, prosciutto, blue cheese, and figs to bowl with dressing and toss to combine. Season with salt and pepper to taste. Serve.

Notes

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Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition

Calories: 506kcal | Carbohydrates: 28g | Protein: 13g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 42mg | Sodium: 719mg | Potassium: 527mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1030IU | Vitamin C: 14.5mg | Calcium: 271mg | Iron: 1.2mg