Fig and Crispy Prosciutto Salad |
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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I created this salad to go with Crispy Crumbled Prosciutto. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well. Ingredients:
4 slices prosciutto, thinly sliced |
12 cups spinach or 12 cups other greens |
1/4 cup fresh basil |
8 figs, stemmed, quartered |
balsamic vinegar (use the good stuff) |
truffle oil or extra virgin olive oil |
Directions:
1. Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
2. Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
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