Life & Style

Baby Greens Salad with Grilled Figs and Walnuts

This salad goes perfectly with the holiday meal. Note: If your figs are not ripe, they will soften after a few days on the kitchen counter.

From Salads for Every Season

Baby Greens Salad with Grilled Figs and Walnuts

Serves 4 as a side salad

8 small ripe but firm figs
8 paper-thin slices prosciutto
2 tablespoons good-quality roasted walnut oil
Freshly ground black pepper
4 ounces (5 to 6 cups) mixed baby greens, carefully rinsed and dried, if needed
About ¼ cup Balsamic Vinaigrette
½ cup Spiced Candied Walnuts or toasted walnuts

1. Cut each fig in half through the stem end. Cut each slice of prosciutto in half so each piece is just large enough to wrap around a fig half. Wrap each fig half with a piece of prosciutto so that the ends overlap on the fig’s cut side. Press the ends of the prosciutto together to seal them (the moisture from the fig and prosciutto will hold them together).

2. Set up a barbecue grill and preheat it to medium-high.

3. Brush each wrapped fig with some of the walnut oil and sprinkle pepper over it.

4. Place the figs on the grill and cook, turning occasionally with tongs, until the prosciutto is golden browned and slightly crisp, about 2 minutes on each side. Transfer the figs to a plate and set aside.

5. Just before you plan to serve the salad, place the greens in a large salad bowl. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the greens, then taste to see if more vinaigrette is needed.

6. Transfer the greens to individual salad plates. Arrange 4 fig halves on each salad and top with the Spiced Candied Walnuts. Serve immediately.