Fig and Arugula Salad with Ricotta Salata

This easy fig and arugula salad is perfect to celebrate fig season during the summer. Made with an easy balsamic dressing, and topped with homemade croutons and prosciutto.

Prep:

10 mins

Cook:

10 mins

TOtal:

20 mins

servings:

4

Ingredients

For the croutons:

4 large slices sourdough, torn
extra virgin olive oil, for drizzling

For the dressing:

1/3 cup extra virgin olive oil
2 tbsp balsamic vinegar (high quality preferred, see notes)
1 tsp honey
1/4 tsp kosher salt
Fresh black pepper, to taste

For the salad:

8 cups arugula
6 slices prosciutto, roughly torn
8 figs, quartered
1/2 cup chopped walnuts
1/2 cup finely grated ricotta salata

Instructions

Heat a large skillet (preferably cast iron) over medium heat. Toss the torn bread with a drizzle of olive oil in a large bowl and place in the skillet. Fry until golden brown all over, about eight to ten minutes. Set aside on a plate.
In a small bowl or jar, whisk together the dressing ingredients until smooth. Set aside.
Layer the arugula on a platter and top with prosciutto, figs and walnuts. Drizzle the dressing all over and then top with croutons and ricotta salata. Season with flaky salt and black pepper, to taste. Serve immediately and enjoy!