Dining Down Under – Fig, Prosciutto and Pear Salad

This salad is a wonderful showcase for perfectly ripe figs. It only has four ingredients – figs, prosciutto, pear and salad leaves – plus the dressing, so the flavours of the figs really shines through.
By Christina Soong-Kroeger


I adore figs.

I love their colour, their flavour, and their texture. I die for their sensual shape and the way their demure green and purple exterior splits open to reveal a striking red and gold centre.

Figs have such a short season here in the Southern Hemisphere, you need to grab them when you can. So when I spotted figs at the Adelaide Central Market last weekend for the bargain price of only 4 AUD for two packs, I pounced.

To accompany the figs I bought some lovely prosciutto from Standom Smallgoods. Prosciutto is an Italian dry-cured ham and is superb with sweet fruit like rockmelon or figs. It’s extremely salty – a little goes a long way – so you won’t need to add any salt to the dressing.

Speaking of dressing and salads in general, sometimes it’s good to be frugal. This is not one of those times. Buy the best olive oil and vinegar you can get your hands on – you will definitely notice the difference.

This salad is a wonderful showcase for perfectly ripe figs. It only has four ingredients – figs, prosciutto, pear and salad leaves – plus the dressing, so the flavours of the figs really shines through.

This is my idea of Fig Heaven.


Fig, Prosciutto and Pear Salad
 
Prep Time
Total Time
 
A show-stopping salad featuring luscious figs and prosciutto ham.
Author:
Recipe Type: Appetizer
Serves: 2
Ingredients
  • INGREDIENTS
  • 3 ounces mixed lettuce leaves, washed and spun
  • 1 pear, peeled and cut into 8 pieces
  • 6 figs, cut into 6-8 pieces each, depending on size
  • 6 slices prosciutto
  • 3 tablespoons best quality virgin olive oil
  • 1 tablespoon best quality balsamic vinegar
  • ½ – 1 teaspoon honey
  • Freshly ground black pepper
Instructions
  1. Lay salad leaves in a large shallow bowl or plate.
  2. Arrange pear slices on top, and then figs.
  3. Tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.
  4. Lay prosciutto on top and then make dressing by whisking 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, and a squeeze of honey.
  5. Spoon dressing on top and give the salad a good grinding of black pepper to finish.

Christina Soong-Kroeger

Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.

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