Chef Nick's Fig and Crispy Prosciutto Salad 8/11/15 - WSMV News 4

Chef Nick's Fig and Crispy Prosciutto Salad 8/11/15

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Fig and Crispy Prosciutto Salad
Serves 4-6

8-10 figs stemmed and cut in half
4 slices prosciutto
8-12 cups mixed arugula and spinach
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
¼ cup honey
Salt and pepper to taste

Heat a small skillet over medium high heat. Add 2 tbsp. olive oil and prosciutto to pan. Cook till prosciutto is crisp. Remove from pan and set aside. Add figs to pan cut side down and sauté for 2 minutes till slightly browned. Remove from pan. Add balsamic and remaining olive oil to pan and whisk together with remaining fat from prosciutto off of the burner. Season with salt and pepper. Pour dressing over salad greens and place figs and prosciutto on top. Drizzle with honey and serve.

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