Prosciutto and Fig Salad Board
Prosciutto and Fig Salad Board
Photo: Liz Andrew/Styling: Erin McDowell

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.

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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. 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.

2. Toss.

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.

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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