Ingredients with Measurements:
- 4 cups mixed greens
- 6 fresh figs, quartered
- 8 thin slices of Prosciutto di Carpegna
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Special equipment needed: None
Step-by-step instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Add the quartered figs to the bowl.
3. Tear the slices of Prosciutto di Carpegna into bite-sized pieces and add them to the bowl.
4. Sprinkle the crumbled goat cheese and chopped walnuts over the top of the salad.
5. Drizzle the balsamic vinaigrette over the salad and toss to combine.
6. Serve immediately.
15 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 17g
- Carbohydrates: 16g
- Protein: 10g
Substitutions for ingredients:
- Mixed greens can be substituted with arugula or baby spinach.
- Fresh figs can be substituted with dried figs.
- Prosciutto di Carpegna can be substituted with prosciutto di Parma or Serrano ham.
- Goat cheese can be substituted with feta or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinaigrette can be substituted with honey mustard or raspberry vinaigrette.
Variations:
- Add sliced red onion or diced avocado to the salad.
- Use sliced peaches or pears instead of figs.
- Top the salad with grilled chicken or shrimp for added protein.
Tips and tricks:
- Make sure to wash and dry the greens thoroughly to prevent the salad from becoming soggy.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
- Use a good quality balsamic vinaigrette for the best flavor.
Storage instructions:
- This salad is best served immediately and should not be stored.
Reheating instructions: N/A
Presentation ideas:
- Serve the salad in a large, shallow bowl to showcase the colorful ingredients.
- Garnish with a sprig of fresh herbs, such as basil or mint.
Garnishes:
- Fresh herbs, such as basil or mint.
Pairings:
- This salad pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a crusty baguette or garlic bread.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, reduce the amount of Prosciutto di Carpegna or goat cheese.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftover ingredients separately in airtight containers in the refrigerator.
Food history:
- Prosciutto di Carpegna is a type of Italian cured ham that comes from the Carpegna region of Italy.
Flavor profiles:
- The sweet and juicy figs pair perfectly with the salty Prosciutto di Carpegna and tangy goat cheese, while the balsamic vinaigrette adds a touch of acidity.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
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Region: Italian