I was going to say that it’s been awhile since I posted a savory recipe, but then I remembered all the quinoa recipes I posted. However, I have yet to post a dinner recipe in 2013. Considering it’s near the end of September, it’s about time. I do eat dinner every night; the food just goes straight to my stomach without pause for photographs. Maybe I’ll start to post more dinner & lunch recipes. The new job has a fraction of the people, so I need to be cautious about how much I bake; I don’t want to waste cupcakes because I don’t have anyone to eat them!
I’m obsessed! Obsessed with figs, brie, and prosciutto together. I saw a recipe on Shutterbean.com a couple of weeks ago for a fig and prosciutto panini and it called to me. I went to the grocery store after work, bought all the ingredients, and made it that night. The panini is fantastic, but it’s a lot of bread and I wanted more. Since there was already a generous portion of arugula on the panini, why not make it into a salad!
Great decision! The salad has all of the flavors of the panini; this is a perfect salad, perfect. Anything and everything you could ever want in a salad is present. There is crispness and spiciness from the fresh arugula. Crunchy nuggets from the homemade, herbed croutons. Saltiness from the prosciutto and creaminess from the brie. The figs provide sweetness and beauty. A tangy-sweet balsamic-fig jam dressing is the perfect touch to tie this salad together.
This is a salad to impress. You can impress yourself with your culinary skills and enjoy a delightful dinner for one. Or this salad would make a great side salad at a fancy dinner party, this would totally impress everyone I know. Regardless, you need to somehow get these flavors together in your mouth, it’s going to change your life, it’s changed mine!
One Year Ago – Chocolate & Bourbon Cupcakes
Fig, Brie, Prosciutto, & Arugula Salad
Inspired by Shutterbean
Yield – 3-4 servings
2 slices whole wheat sourdough bread
1 tablespoon olive oil
1 garlic clove
1/2 teaspoon each of the following dried herbs – oregano, thyme, tarragon (or any dried herbs of your choosing)
salt and pepper
5 ounces fresh arugula
3 ounces thinly sliced prosciutto
5 ounces brie
8 ounces (9 small) figs
5 ounces fig jam
1/3 cup balsamic vinegar
splash of water
salt & pepper
- Chop the bread into small squares and heat your olive oil in a saute pan. Smash the garlic clove, but leave it whole, and add it to the heated oil. Stir and cook until you smell garlic. Add in the herbs and stir for 20 seconds.
- Remove the garlic clove and add in the bread. Sprinkle with salt and pepper Brown on one side for about 1-2 minutes and then flip and brown the other side. Remove from the pan when crispy and set aside.
- Arrange the arugula on a large platter and use kitchen scissors to cut thin strips of prosciutto. Mix together.
- Chop the brie into small squares and the figs into quarters. Arrange on top of the arugula.
- Add the jam, vinegar, and salt & pepper to a mason jar. Screw the lid on tight and shake vigorously. Add enough water to get the dressing down to a drizzling consistency.
- Drizzle the dressing over the salad before serving.