Ingredients with Measurements:
- 4 cups mixed greens
- 6 fresh figs, quartered
- 8 thin slices of Prosciutto Veneto Berico-Euganeo
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens and quartered figs.
2. Add the Prosciutto Veneto Berico-Euganeo slices to the bowl.
3. Sprinkle the crumbled goat cheese and chopped walnuts on top of the salad.
4. In a small bowl, whisk together the balsamic vinegar and extra-virgin olive oil. Season with salt and pepper to taste.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories per serving: 320
- Fat: 24g
- Carbohydrates: 15g
- Protein: 13g
- Fiber: 3g
Substitutions for ingredients:
- Mixed greens: Arugula, spinach, or kale can be used instead.
- Fresh figs: Dried figs can be used instead.
- Prosciutto Veneto Berico-Euganeo: Prosciutto di Parma or Prosciutto di San Daniele can be used instead.
- Goat cheese: Feta or blue cheese can be used instead.
- Walnuts: Pecans or almonds can be used instead.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can be used instead.
- Extra-virgin olive oil: Canola oil or vegetable oil can be used instead.
Variations:
- Add sliced red onions or cherry tomatoes to the salad.
- Use honey-roasted walnuts instead of regular walnuts.
- Substitute the goat cheese with ricotta cheese or shaved Parmesan cheese.
- Add grilled chicken or shrimp to make it a more substantial meal.
Tips and tricks:
- Make sure to wash and dry the mixed greens before using them in the salad.
- To make the salad more visually appealing, arrange the Prosciutto Veneto Berico-Euganeo slices in a fan shape on top of the salad.
- Toast the walnuts in a dry pan over medium heat for a few minutes to bring out their flavor.
Storage instructions:
- This salad is best served immediately and should not be stored.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad on a large platter or individual plates.
Garnishes:
- None
Pairings:
- This salad pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread or a crusty baguette would be a great accompaniment to this salad.
Troubleshooting advice:
- If the dressing is too tart, add a teaspoon of honey to balance out the flavors.
Food safety advice:
- Make sure to wash the figs thoroughly before using them in the salad.
Food history:
- Prosciutto Veneto Berico-Euganeo is a type of Italian cured ham that comes from the Veneto region of Italy.
Flavor profiles:
- This salad is a combination of sweet, salty, and nutty flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian