It’s still summer so you get another salad. Rich, salty prosciutto with sweet, fresh fruit is one of those classic combinations that just works. Here it’s combined with the crunch of toasted almonds, the freshness of baby spinach and some high quality black mission fig balsamic vinegar. Feel free to experiment with a different fruit balsamic. Just don’t bother with the cheap regular balsamic from the grocery store or you’ll taste nothing but harsh vinegar.
Oh, and don’t bother peeling the figs. Like my wine pusher said when she saw me peeling them, it’s not necessary and leaves less time for imbibing.
Time: 30 minutes
50g sliced almonds
4 figs – quartered
8 slices prosciutto – halved lengthwise
200g baby spinach
30ml fig balsamic vinegar
Place a frying pan on medium heat and add the almonds. Toss or stir often until toasted. Set aside.
Wrap each fig quarter with a slice of prosciutto.
Place the spinach in a bowl. Top with the almonds, prosciutto-wrapped figs and vinegar.