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Prosciutto and Fig Salad Board
Salads are good for us, but they’re not impressive. When you make it in a bowl, all the good stuff gets lost and ends up on the bottom. But serve it on a big cutting board and you can see (and access) all the gorgeous toppings. This prosciutto and fig salad board is part lunch, part work of art.
4 servings
Juice of 1 lemon
1 tablespoon Dijon mustard
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces spinach
2 large shallots, thinly sliced
4 ounces prosciutto
12 figs, quartered
⅓ cup crumbled blue cheese
1. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper.
2. In a large bowl, toss together the spinach and shallots. Add the dressing and toss well to coat.
3. Spread the spinach on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.
415 calories
24g fat
40g carbs
14g protein
29g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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