Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano Recipe Print Page

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Side Dishes

Photo by: Lee Harrelson

Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.

Cooking Light AUGUST 2006

Yield: 8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)

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.

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

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Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano recipe