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Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette

Tieghan, Half Baked Harvest
  • minutes
  • Serves

INGREDIENTS

3 oz

Prosciutto

4 cups

Baby arugula

1 cup

Basil, fresh leaves

1 1/2 cups

Cherry tomatoes, small

8

Figs, fresh

2 cloves

Garlic

1

Lemon, rind from

1 tbsp

Oregano, fresh leaves

1 tbsp

Balsamic vinegar

1

Kosher salt and black pepper

1 tsp

Red pepper flakes

1/3 cup

Olive oil, extra virgin

8 oz

Buffalo mozzarella or burrata cheese