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Ahhh, the almighty fig. This is the delicious period of time all over the globe where all varieties are in season. Nothing tastes quite like the sun ripened fig snatched from your neighbor’s yard, but in this recipe series, we recommend buying the amount you need! Or, if you are lucky enough to have your own, sharing is encouraged!

Marinated Fig Salad

As we progress through this series, you will see how versatile the fig really is. We typically think of figs at the end of the meal. Start off with figs in your salad for a real treat!

Serves 4


1/4 cup Greek extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Greek honey

1 teaspoon brown mustard

Sea salt and pepper to taste

16 fresh figs, halved

8 ounces fresh mozzarella cheese slices

4 ounces thinly sliced prosciutto, torn into strips

2 cups loosely packed baby arugula


Whisk together first 5 ingredients in a medium bowl. Stir in figs and let stand 30 minutes.

Arrange arugula on 4 salad plates. Top with mozzarella and prosciutto. Spoon fig mixture over cheese and prosciutto. Season with salt and pepper to taste.

The post Marinated Fig Salad appeared first on The National Herald.

Source: The National Herald
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