Grilled Fig Salad with Pistachio Vinaigrette
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- 6 slices prosciutto, sliced thinly
- 1 large orange, zested and juiced
- 2 tablespoons Champagne or white wine vinegar
- 2 tablespoons honey
- ½ teaspoon Dijon mustard
- ½ cup toasted, shelled pistachios, coarsely ground
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅓ cup extra-virgin olive oil
- 8 fresh figs, any variety, firm to the touch and not overly ripe
- 6 cups mixed greens
- ⅛ cup very thinly sliced red onion
- 5 ounces Chevre (fresh goat cheese)
- 6 slices prosciutto, sliced thinly
- 1 large orange, zested and juiced
- 25.56g Champagne or white wine vinegar
- 25.56g honey
- 2.13g Dijon mustard
- 118.29ml toasted, shelled pistachios, coarsely ground
- 2.13g kosher salt
- 2.13g fresh ground black pepper
- 78.86ml extra-virgin olive oil
- 8 fresh figs, any variety, firm to the touch and not overly ripe
- 1419.53ml mixed greens
- 29.57ml very thinly sliced red onion
- 141.75g Chevre (fresh goat cheese)
There is something so beautiful and almost mysterious about the fig! Grilling them brings out their sweetness, and this vinaigrette is so good with the added crunch of the pistachios.
Preparation
STEP 1
Preheat grill to medium high. Preheat oven to 375°F.
STEP 2
Line a baking sheet with parchment paper or a silicone mat. Place prosciutto slices flat on lined baking sheet and bake 10 minutes. Allow to cool. Crumble and set aside.
STEP 3
In a small bowl, combine the orange juice and zest, vinegar, honey, mustard, pistachios, salt and pepper. Whisk well. Add the olive oil and whisk gently to combine, but not emulsify.
STEP 4
Cut the stems off figs and cut figs in half. Brush liberally with olive oil and place on very clean grill grates, cut sides down. Grill until beginning to caramelize and brown, about 2-4 minutes depending on their size. Remove and allow to cool (figs also can be broiled or pan fried - or just raw!).
STEP 5
When cool, cut each fig half in half again. Divide greens on plates, place figs on greens and drizzle vinaigrette over each salad. Top with prosciutto, onion and Chevre chunks.