Recipe: Crispy Prosciutto, Fig and Pistachio Salad with Simple Vinaigrette

We made this super yummy salad the other night and I had to share. It's easy and feel free to swap out ingredients for others you have in the fridge. We used fresh spinach, skipped the pistachios, and baked the figs with the prosciutto so they were warm and flavorful. The crispy prosciutto was so good and we loved the dressing.

Crispy Prosciutto, Fig and Pistachio Salad with Simple Vinaigrette

Ingredients

• 5 oz  arugula
• 8 oz prosciutto, sliced thinly (we use the no-antibiotics and nitrate-free kind)
• 1 pint figs, quartered (use dried if you can't find fresh)
• 1/2 c pistachios
• 1/2 c olive oil
• 1/4 c red wine vinegar
• 2 T mustard, whole grain or Dijon is best
• s&p

Method

Place the prosciutto slices on a baking sheet and bake at 375ºF until the prosciutto has turned dark red and the fat is golden brown, about 15 minutes. Be sure to flip the prosciutto about half way through the cooking time. The prosciutto won’t actually crisp in the oven, you have to take it out and let it cool off and then it’ll crisp right up–just like bacon. Remove the prosciutto and place on a paper towel lined plate. You can cook the figs separately or with the prosciutto; bake sliced figs for about 10 minutes. 

In a large salad bowl, add the olive oil, vinegar, mustard and s&p. Whisk it all together. Add the arugula and the rest of the ingredients. Use some tongs to mix everything together. You can either break the prosciutto crisps into pieces and incorporate them into the salad, or you can place a single chip on the top of the salad.