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Lilly’s Table

 
 
Fish Almandine
Fennel Scalloped Potatoes
© Lillys-Table.com Photo of Fig Salad
 

Tags: vegetarian Gluten-Free Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Fig Salad

from Fish Almondine with Fig Salad & Fennel Scallop Potatoes, the Week of September 11, 2016.
View the previous or next recipe for this meal.

Oh the glorious fig. They are summer love. Coming out only at the end of the hottest season, lingering through back to school and disappearing before things really get chilly. When you can get your hands on them, make this salad. The lemon-honey dressing is luscious. The fresh Italian pairings are delightful. But, truly these are just a frame for the ever so glorious fig.

Ingredients

  • 1 lemon, zest and juice
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 4 cups arugula, or baby spinach
  • 2 ounces fresh mozzarella, torn into pieces or pine nuts for no dairy
  • 2 slices prosciutto, cut or torn into bite-size pieces, optional
  • 6 figs, or more, fresh, cut in quarters

Serving Size: 2 People

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Preparation Instructions

Whisk together the lemon juice and honey. Slowly whisk in the olive oil. Arrange the arugula or spinach on plates or in a large bowl. Top with the mozzarella & prosciutto pieces and arrange the figs, cut into quarters on top.

Finish with a drizzle of the dressing.