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 fig and prosciutto salad board is part lunch, part work of art.
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. Make the dressing.
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.
In a large bowl, toss together the spinach and shallots. Add the dressing and toss well to coat.
3. Arrange the board.
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.