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
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This fig, prosciutto, and pear salad is a delightful blend of sweet and savory, showcasing the luscious flavor of ripe figs.
Ingredients
- 3 oz (85 g) 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 tbsp best quality virgin olive oil
- 1 tbsp 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: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 800
- Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
- Cholesterol: 30
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Frequently Asked Questions
Why doesn’t this salad need any added salt?
The prosciutto is an Italian dry-cured ham that is extremely salty — the article specifically notes that a little goes a long way and that its saltiness eliminates the need for any salt in the dressing, which is simply 3 tbsp extra-virgin olive oil and 1 tbsp balsamic vinegar.
Does the quality of the olive oil and balsamic vinegar really matter here?
Yes — the article is emphatic about this. With only four main ingredients plus the dressing, the flavour of the dressing is highly noticeable, and the author says you will definitely taste the difference between a standard bottle and the best quality you can afford.
When are figs in season and can I use them outside their season?
The article explains that figs have a very short season in the Southern Hemisphere and advises grabbing them when you can. This salad is designed as a showcase for perfectly ripe fresh figs; out of season, the recipe would lose its central appeal since ripe figs are the dominant flavour.
Thanks Tamara. It was absolutely delicious!
What a wonderful salad!