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Duo of Fig & Pear and Prosciutto Salad with Eiswein Vinaigrette
- Course: Main Dish
- Article Author: Chef Eric Klein Fig Salad Recipe
- Preparation time: 00h:7min
- Servings: 1
- Calories: 380
Duo of Fig & Pear and Prosciutto Salad with Eiswein Vinaigrette
Main Ingredient:
Prosciutto
Ingredients:
2 tablespoons ice wine (eiswein) or other sweet white dessert wine
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
2 teaspoons balsamic vinegar, preferably aged
Salt and freshly ground pepper
1 ripe Bartlett pears —halved, seeded and cut lengthwise into 1/4-inch-thick slices
1Each Black Mission Fig
1/4 pound Burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 2 slices
2 thin slices of prosciutto
1 ½ Ounces of micro-arugula
Cooking Instructions:
In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.
In a shallow dish, drizzle the sliced pear with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of Burrata on the Pears and the figs and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the arugula and serve right away
See Fig Salad Recipe Video
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