I think this easy salad is a taste sensation. The combination of flavors and textures really makes it a delight to eat. The figs are sweet, the lettuce leaves are crunchy, the prosciutto is salty, the salad dressing is a bit tart, and the mozzarella is soft, mild, and seems to balance the salad.
Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing
Makes 2 Servings
4 ripe figs
1 bag of ready to use salad, or any mix of leaves you like in an appropriate portion for two
4 slices of prosciutto or other dry cured ham, cut into large pieces
Fresh mozzarella, cut into bite size pieces
3-4 tbsp olive oil (not extra virgin)
1 tbsp balsamic vinegar
1/2 tsp whole grain mustard
1/2 tsp garlic powder or one garlic clove, crushed
1/2 tsp freshly ground black pepper
1/2 tsp kosher or sea salt
Prepare the balsamic vinegar dressing. Combine the mustard, salt, pepper, garlic, and vinegar. With a whisk in one hand, and olive oil in the other, slowly emulsify the olive oil into the other ingredients by pouring it in slowly and whisking vigorously.
Assemble the salad. Cut a crisscross into the figs, without cutting all the way through. Squeeze the bottom of the fig a bit to expose the pink flesh inside. Place lettuce on the bottom of the bowl, and distribute the other ingredients on top. Just before serving, lightly dress the salad with the dressing. Alternatively, you can leave the dressing on the side so that people can choose the amount of dressing, if any, they’d like on their salad.