Pine Nut, Dried Fig and Prosciutto Salad
- Yield: servings
Warm, cheesy dishes like French onion soup or fondue are ideal when winter’s chill is in the air. With such dishes, I like the brightness that salad brings, but I also seek a hearty touch—the prosciutto and deeply flavored dried figs do the trick here. Pine nuts, with their buttery richness, also add heft. If you’re not a fan of figs, dried cherries or apricots work nicely too. —Wini Moranville
- 1 1/2tablespoons finely minced shallot
- Salt and freshly ground black pepper to taste
- 1tablespoon sherry vinegar
- 3tablespoons extra-virgin olive oil
- 5cups torn mixed salad greens
- 6 dried figs, slivered
- 2tablespoons pine nuts, toasted
- 8 paper-thin slices prosciutto
- Place the shallot in a large bowl with salt and pepper to taste and mash the shallot with the back of a spoon to crush it slightly. Add the sherry vinegar and whisk until the salt is dissolved. Whisk in the olive oil. Set aside 1 tablespoon of the dressing.
- Add the greens to the dressing and toss to coat. Arrange the greens on four salad plates. Toss the figs and pine nuts with the reserved 1 tablespoon dressing. Arrange them on each salad. Drape two slices of prosciutto on each plate before serving.
—Recipe reprinted with permission from The Bonne Femme Cookbook by Wini Moranville (The Harvard Common Press, 2011).