For many years, I was in Italy all of September and had my share of fresh figs from our trees. I will not be heading to Umbria this year until mid-October, so I am stuck buying figs at our local grocery stores. Unfortunately, these figs are not as fresh as I’d like, so I have to look carefully through them to find the best.
I love fall salads that include bitter greens, kale, and fall fruit, such as sweet, ripe figs. This salad also includes Gorgonzola cheese crumbles and salty prosciutto, creating an explosion of flavor in your mouth. Although I enjoy a simple salad of bitter greens after my meal, as many do in Italy, this more complex salad is best served as an appetizer or a lunch entree.
If you need encouragement on using raw kale in your salad, it helps to massage your kale first, which softens it, before adding it to your salad. I used two types of radicchio in my salad. Still, you could add greens like escarole, endive, or even arugula if you like. I never added them to my version, but lightly toasted walnuts would also be delicious in this salad.
- 4 Cups Chopped Washed & Dried Chopped Tuscan Kale
- 4 Cups Thinly Sliced Radicchio
- 12 Fresh Figs, Sliced
- 8 Thin Slices Prosciutto, Sliced Lengthwise Into Thin Strips
- 4 Ounces Gorgonzola Crumbles
- 5 Tablespoons White Balsamic Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Dijon Mustard
- 1/3 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- In a large bowl add the kale and greens.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad greens then toss to coat.
- Arrange the greens into individual bowls or a large platter.
- Divide the figs, prosciutto, and cheese crumbles on top of the salad then serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 61mgSodium: 2073mgCarbohydrates: 47gFiber: 8gSugar: 34gProtein: 26g