Frizzled Prosciutto and Black Olive Panzanella with Fig Vinaigrette
- Yield 4 to 6 servings
- Prep 20 minutes
- Cook 8 minutes
- 1/3 cup fig preserves
- 2 tablespoons lemon juice
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 5 slices foccacia bread (cut about 3/4 inch thick), cubed
- 5 tablespoons olive oil, divided
- 1 1/2 cups thinly sliced prosciutto
- 6 cups coarsely chopped arugula
- 1 can (6 oz.) pitted California Black Ripe Olives, drained, coarsely chopped
- 2 cups halved small heirloom tomatoes or grape tomatoes
- 1/2 cup thinly sliced shallots
- 2 tablespoons finely chopped basil leaves
- 1 tablespoon finely chopped tarragon
- 1/2 cup Asiago cheese shavings
PLEASE NOTE: THIS IS A DUPLICATE ENTRY TO CORRECT A PREVIOUS ENTRY. PLEASE ACCEPT THIS ONE!!!! THANK YOU!!!!
Preheat oven to broil.
In a medium bowl, whisk together fig preserves, lemon juice, garlic, black pepper, and salt. Add extra virgin olive oil; whisk ingredients until well combined. Set aside.
In a medium bowl, toss bread cubes and 3 tablespoons olive oil. Arrange on a rimmed baking sheet. Broil foccacia 3-5 minutes, or until lightly toasted.
Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add prosciutto to the skillet. Cook 4-6 minutes, or until well crisped. Transfer to a paper-lined plate to drain.
In a large bowl, combine frizzled prosciutto, arugula, black olives, tomatoes, shallots, basil, tarragon, and toasted foccacia. Toss to mix. Drizzle fig vinaigrette over panzanella; toss well. Top with Asiago cheese shavings. Serve immediately.