This salad is a beautiful display of the summer ending and the fall beginning. Produce tells us what season it is, of course the weather and a calendar do as well, but produce dictates the food we prepare during that season. In many countries and places even in the United States we can't get the exact same produce year round. Figs are a perfect example of this. I live in Miami Florida and we only get figs for less than a month in our grocery stores down here. Unlike many other parts of the country where figs are a natural crop to have we get ours shipped to us, which means we get them for a short amount of time. This makes me very sad because I love figs. They are an umami fruit. They are meaty, not juicy, and packed with an earthy flavor.
I prefer to use figs in savory dishes. They are showcased more in these dishes in my opinion. This is not to say that a fig torta or fig cake with honey isn't splendid and delicious. But when fig season rolls around I like to use them more with salty ingredients like prosciutto and cheese. Figs are a beautiful accompaniment on a cheese board. Well on a cheese board should go a cured meat and I am a HUGE fan of prosciutto (Prosciutto di Parma to be exact). Figs and prosciutto are a perfect pair. The saltiness of the cured pork and the earthy and just hint of sweetness from the fig is a beautiful medley of flavors in your mouth. Thinking about is making my mouth water.
Yields 2 servings
Time 10-15 minutes
8-10 slices of prosciutto - cut into small pieces
Iceberg lettuce or Romaine Lettuce - rinsed, dried, and chopped
1/2 cup frozen peas- thawed
4 radishes - sliced
6-8 figs - quartered
Goat cheese - crumbled
Tomato and Cucumber (optional)
1/4 cup olive oil
1 tablespoon honey
1/4 cup apple cider vinegar
1 dollop ricotta cheese
less than 1/4 cup greek yogurt
1 teaspoon dried basil
Salt and Pepper
1. Wash and dry lettuce and roughly chop.
2. Prepare all other vegetables and toss into a bowl with the lettuce.
3. Add the cheese, figs, and prosciutto.
4. In a small bowl add the dressing ingredients and with a whisk, whisk to emulsify the dressing.
5. Season the salad with a little salt and pepper and pour in the dressing. Gently toss together and serve.