Prosciutto, Fig, Walnut, and Shaved Parmesan Salad

It is fig season! Yay!  And someone just gave us a whole basket of figs.  Double Yay!  My husband came home from a business trip talking about a salad he had eaten that was fabulous.  So, we recreated it.  This salad is super easy to make, yet has the appearance of something super elegant and difficult.  You can use either black figs or green figs.  We used green just because they were given to us.  Either tastes great in this salad. The recipe is broken down into different elements since it is really lots of pieces coming together to create something delicious.  Notice the cayenne in the walnuts to give it a little kick. Enjoy!

Prosciutto, Fig, Candied Walnut, and Parmesan Salad

Candied Walnuts:

3 Tblsp unsalted butter

1/4 cup brown sugar, packed

1 Tblsp good quality honey

1/2 tsp salt

1 1/2 cups walnut halves

dash of cayenne pepper

To make the walnuts, melt the butter in a medium sized, nonstick skillet over medium-low heat until bubbling slightly.  Add the brown sugar, honey, salt, and dash of cayenne.  Cook stirring constantly with a silicone spoon for about 1 minute until the butter and sugar are incorporated together.  Add the walnuts and stir to coat the nuts with the mixture.  Continue cooking and stirring constantly until the nuts are glazed and toasted, about 6-8 minutes.  Remove the skillet from heat and allow the nuts to cool.  Break into smaller pieces and set aside.

*Make sure your nuts are not cold as this will affect the caramelization of the sugar and butter.

Balsamic Vinaigrette:

1/8 balsamic vinegar

1/4 cup olive oil

1/4 tsp Dijon mustard (if desired)

salt & pepper, to taste

Place all ingredients into a glass jar with lid.  Shake vigorously until all ingredients are combined.

Salad:

6 oz Spring salad mix

2 oz prosciutto

1 1/2 cups black or green fresh figs

chunk of Parmesan Reggiano cheese

1 1/2 cups candied walnuts

Balsamic Vinaigrette

Wash and dry salad greens.  Place in large bowl.  Dice prosciutto into a large dice and place on top of salad greens (you can even tear the pieces of prosciutto for a rustic look).  Wash and dry figs.  Cut figs into quarter pieces and put on top of prosciutto.  Scatter candied walnuts on top of salad.  Shave Parmesan with a vegetable peeler into medium sized shavings on top of salad.  Toss with balsamic vinaigrette and serve immediately.

Serves 5