Description

A sweet–savory salad of ripe figs, silky prosciutto, peppery arugula, and creamy goat cheese, finished with a glossy balsamic–honey vinaigrette and a crunch of toasted pistachios.

Ingredients

5 oz arugula (about 5 packed cups)

8 fresh figs, stems trimmed and quartered

4 oz prosciutto, torn into bite-size ribbons

3 oz goat cheese, crumbled (about 3/4 cup)

1/4 cup pistachios, toasted and roughly chopped

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1/2 teaspoon Dijon mustard

Pinch of kosher salt

Freshly ground black pepper

Optional: a few basil leaves, torn; flaky salt for finishing

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Instructions

1. Whisk the olive oil, balsamic, honey, Dijon, a pinch of salt, and several grinds of black pepper in a small bowl until emulsified.

2. Add the arugula to a large mixing bowl, drizzle with about half the dressing, and toss gently to lightly coat.

3. Layer on the figs and prosciutto, then sprinkle over the goat cheese and pistachios (and basil, if using).

4. Drizzle with the remaining dressing and toss very gently just to distribute without crushing the figs.

5. Taste, adjust seasoning with salt and pepper, finish with a pinch of flaky salt if desired, and serve immediately.

Notes

For extra creaminess, swap goat cheese with burrata or fresh mozzarella (tear and tuck in).

Nut options: try toasted walnuts or almonds if pistachios aren’t handy.

Figs not in season? Use ripe peaches, nectarines, or roasted grapes.

Make-ahead: whisk dressing up to 3 days in advance; store refrigerated and shake before using. Dress the salad right before serving to keep greens crisp.

Gluten-free as written; add torn crusty bread or cooked farro to make it a heartier meal.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Italian