Goat Cheese Stuffed Fig, Melon and Prosciutto Salad
Goat Cheese Stuffed Fig, Melon and Prosciutto Salad requires roughly 45 minutes from start to finish. This recipe serves 2 and costs $6.56 per serving. One portion of this dish contains approximately 20g of protein, 41g of fat, and a total of 578 calories. 7008 people were impressed by this recipe. It is a good option if you're following a gluten free diet. It works well as a main course. This recipe from Foodie Crush requires herbs, extra virgin olive oil, soy chunks, and salt. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Fig, Prosciutto And Goat’s Cheese Salad With Citrus Vinaigrette, Melon and Fig Salad with Prosciutto and Balsamic Drizzle, and Fig, Goat Cheese, And Prosciutto Crostini.
Servings: 2
Ingredients:
4 cups baby arugula
2 tablespoons extra virgin olive oil
6-8 fresh figs
fresh herbs for garnish
5.5 ounces goat cheese, at room temperature
2 tablespoons minced fresh savory herbs like thyme, rosemary, parsley or chives
2 teaspoons honey, or more to taste
chopped basil and mint
6-8 slices aged prosciutto
salt
sliced melons, or chunks if you prefer
1 tablespoon Slide Ridge Honey Wine Vinegar
Equipment:
mixing bowl
Cooking instruction summary:
Mix the minced herbs into the goat cheese. Remove the stem from the figs and then slice halfway down the fruit into quarters, but don't slice all the way through. Spoon about a tablespoon of the goat cheese into each of the figs and set aside.. Meanwhile, dress the arugula with the vinaigrette and place half of it on a plate with half of the thin slices or chunks of melon and 3-4 slices of prosciutto. Season with kosher salt and freshly cracked black pepper and fresh herbs if desired. Add 3-4 figs, drizzle with more vinaigrette or a great aged balsamic vinegar and serve. Repeat with remaining ingredients to serve a friend.Combine the extra virgin olive oil and the white balsamic vinegar in a mixing bowl. Add more honey to taste until the sweetness takes the edge off the vinegar. Add a few pinches of salt a little at a time until the vinaigrette tastes balanced. Add the chopped herbs and allow to sit for thirty minutes to infuse.
Step by step:
1. Mix the minced herbs into the goat cheese.
2. Remove the stem from the figs and then slice halfway down the fruit into quarters, but don't slice all the way through. Spoon about a tablespoon of the goat cheese into each of the figs and set aside.. Meanwhile, dress the arugula with the vinaigrette and place half of it on a plate with half of the thin slices or chunks of melon and 3-4 slices of prosciutto. Season with kosher salt and freshly cracked black pepper and fresh herbs if desired.
3. Add 3-4 figs, drizzle with more vinaigrette or a great aged balsamic vinegar and serve. Repeat with remaining ingredients to serve a friend.
4. Combine the extra virgin olive oil and the white balsamic vinegar in a mixing bowl.
5. Add more honey to taste until the sweetness takes the edge off the vinegar.
6. Add a few pinches of salt a little at a time until the vinaigrette tastes balanced.
7. Add the chopped herbs and allow to sit for thirty minutes to infuse.
Nutrition Information:
covered percent of daily need
