Yield
Makes about 1/2 cup

Plump, ripe figs, Manchego cheese, prosciutto, and pistachios are tossed with argula and a fig preserve vinaigrette in this summery Fresh Fig Salad.

How to Make It

Whisk together olive oil, fig preserves, vinegar, garlic, and salt and pepper to taste. Refrigerate in an airtight container up to 1 week. Serve over arugula, prosciutto slices, fresh fig halves, and shaved Manchego cheese. Sprinkle with toasted chopped pistachios.

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