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

Ingredients:

  • 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.

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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.

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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.

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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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