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

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Author: Christina Soong-Kroeger
Total Time: 10 minutes
Yield: 2 servings 1x

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Description

This fig, prosciutto, and pear salad is a delightful blend of sweet and savory, showcasing the luscious flavor of ripe figs.

Ingredients

Units Scale

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 balsamic vinegar

Instructions

Lay salad leaves in a large shallow bowl or plate.
Arrange pear slices on top of the salad leaves.
Place fig pieces over the pears.
Tear each slice of prosciutto into halves or thirds and roll each piece into a mini log. Lay the prosciutto rolls on top of the salad.
Drizzle the salad with the olive oil and balsamic vinegar.
Serve immediately.

Notes

Use the best quality olive oil and balsamic vinegar for the dressing, as it enhances the flavors significantly. The prosciutto is quite salty, so no additional salt is needed. This salad is best served immediately to enjoy the fresh textures and flavors.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: Mediterranean