Fresh fig salad w/ Crunchy Parmesan Chips: This is one of my favorite ways to eat fresh figs which are only ripe and available in late summer. The salad is light, but with big flavors including pistachios, proscuitto, and crunchy homemade parmesan chips. It's beautiful and delicious! | macheesmo.com

Fresh Fig Salad

Just a moment please...

Yield
Serves 4-6.
Prep Time
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Late summer is the time to buy and eat fresh figs and there’s no better way to eat them in a salad like this. It feels fancy, but is easy!

Ingredients

5 ounces baby greens
8-10 figs, quartered
3 ounces prosciutto
1/3 cup roasted salted pistachios
4 ounces grated Parmesan cheese, for chips

Quick Balsamic Dressing:

1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper
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Directions

For Parmesan chips, line a baking sheet with parchment paper. Grate parmesan and spread it out on in an even layer on the baking sheet.

Bake chips at 375 degrees F. until parmesan is melted and bubbling and starting to brown lightly in places, about 8-10 minutes. Remove and let cool, then break into chips.

In a large bowl, layer greens with quartered figs, thinly sliced prosciutto, pistachio nuts, and parmesan chips.

The salad doesn’t need a dressing because of the juiciness of the figs, but I always serve it with a quick balsamic dressing in case people want it.