Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano
Lee Harrelson
Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.
Yield: 8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 90
- Calories from fat: 34%
- Fat: 3.4g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 4.8g
- Carbohydrate: 9.5g
- Fiber: 1.4g
- Cholesterol: 11mg
- Iron: 0.3mg
- Sodium: 270mg
- Calcium: 64mg
Ingredients
- 8 fresh figs, quartered
- 2 teaspoons extravirgin olive oil
- 1/4 teaspoon cracked black pepper
- 1 ounce Parmigiano-Reggiano cheese, thinly shaved
- 12 mint leaves, thinly sliced
- 4 ounces thinly sliced prosciutto
Preparation
- Place figs in a bowl; drizzle with oil. Sprinkle figs with pepper; toss gently. Place fig mixture in the center of a platter; top with cheese and mint. Top with prosciutto.
Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CUISINE: Italian
- MAIN INGREDIENT: Fruits, Pork
- DIETARY CONSIDERATION: Low Cholesterol
- OCCASION: Summer
- PUBLICATION: Cooking Light
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