Prosciutto salad with figsssss

This recipe is almost exactly from the Williams-Sonoma Salad of the Day cookbook. Just a few modifications because I’m a little texture picky. I’d just like to say this cookbook layout is everything a cookbook layout should be and I love it, okay.

Once again, I’d like to apologize for never knowing serving sizes. Or measuring stuff. I doubt I will change anytime soon.

prosciutto salad


  • prosciutto
  • pears
  • figs
  • olive oil
  • arugula
  • balsamic vinegar
  • salt & pepper
  • parmesan cheese


Quick Directions: Throw all this stuff together and eat the salad!

My Directions:

Start by washing your ingredients because you *probably* didn’t buy organic to save money and you gotta get that dirt and pesticide res off. (Side note, I totally buy organic when I can and wish I could get everything straight from a farm, but. I can’t. Use what you have access to. A pesticide vegetable is better than eating a tv dinner every night, people!)

Cut pears into cubes. Put em in a pot with a little water and steam/simmer (terminology?) until soft. You don’t even have to cook it, but. I don’t like raw pears so there.



Hey, figs. Pretty figs. Slice them in half and arrange onto a pan. Drizzle with honey and cinnamon. Roast in the oven at 350 for 15 minutes.



If you are okay with the texture of figs and you actually like figs, stop here. Grab a shallow bowl or plate. Top arugula with some prosciutto (I warmed mine a little), the pears, the figs, some sprinkles of parmesan. Drizzle with olive oil and balsamic. OR TAKE ONE MORE STEP.

I don’t have a picture of this part and have no excuse for it, but anyway. I realized that the texture of figs and the smell of figs and everything about figs is absolutely disgusting to me.

So… I dumped all of my honey roasted figs into my blender with equal parts olive oil and balsamic vinegar. I pretty much just added liquid until it was the consistency of a thick salad dressing. And then I use it as salad dressing. Muuuuuch better. The saltiness of the parmesan and prosciutto with the sweet vinaigrette -ish dressing and the sweetness of the pears was so nice. The arugula made me feel healthy.


So that’s it. It’s good. You should do it. And with fall being here (and hopefully real fall temperature coming to nyc soon!!), the warm pears and warmed prosciutto make this a really cozy meal. Mhmmmm.



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