It’s fig season and fresh figs are the best! Funny thing is though, I never actually had a fresh fig until just after college. I had grown up on Fig Newtons (my Dad loves those) and had eaten dried figs here and there, but never a fresh fig. Well let me tell you, that first fresh fig was a GAME CHANGER. Soft tender outside with that lightly sweet and juicy inside, there’s nothing else like a good fig.
I love using fruits in sweet and savory combinations and figs make perfect candidates for those dishes. The only problem is I need to keep myself from eating them all before I have a chance to use them in a recipe. Thankfully, I was able to save a few for this sweet and savory salad. Peppery arugula topped with salty prosciutto, creamy burrata and a spiced balsamic drizzle goes perfectly with the light sweetness of the fig. It is the perfect way to use up the seasons fresh figs (not that it’s difficult) without losing the natural flavor because let’s be honest, fresh figs don’t really need any jazzing up. They are the ones doing the jazzing.
So, if you have never had a fresh fig, now is your chance. Hurry up and go buy some before the season is over. Then, (if you don’t eat them all first) make this sweet and savory salad.
- 4 cups of arugula
- 4-6 sheets of prosciutto
- 4-6 figs quartered
- 1/4 of a small red onion sliced thin
- 1 large ball of burrata
- 1/3 cup toasted walnuts
- Spiced Balsamic sauce (link to recipe in directions)
- Olive oil
- Toss all of the ingredients in a large bowl and top with a generous drizzle of olive oil and spiced balsamic sauce. Salt and pepper to taste.