Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
For the Fig Balsamic Vinaigrette:
- 3 fresh figs, quartered
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (pure, not pancake syrup)
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
For the Frico (Parmesan Crisps):
- 1 ½ cups grated Parmesan cheese
- Non-stick cooking spray (optional)
For the Salad:
- 10-12 ounces (about 12 cups) baby spinach, washed and dried
- 8-10 fresh figs, stems removed and quartered
- 4 ounces thinly sliced prosciutto
- ½ cup walnuts, roughly chopped
- Additional grated Parmesan, for serving (optional)
Equipment
- Food processor or blender
- Large salad bowl
- Small non-stick skillet
Instructions:
Make the Fig Balsamic Vinaigrette:
- Combine ingredients: In a food processor or blender, combine the quartered figs, balsamic vinegar, maple syrup, salt, and pepper.
- Process and add oil: Process until the figs are completely smooth. Slowly drizzle in the olive oil while the machine is running until emulsified and thick.
- Taste and adjust: Taste and adjust seasoning with salt and pepper if needed.
Make the Frico:
- Heat skillet: Heat a small non-stick skillet over medium heat. If you’re concerned about sticking, lightly spray the pan with nonstick cooking spray.
- Add Parmesan: Sprinkle about 2 tablespoons of grated Parmesan cheese into the skillet in a thin, even circle approximately 3-4 inches wide. Repeat to create 6-8 frico total.
- Cook: Allow the cheese to melt and bubble until the edges begin to brown slightly, about 1-2 minutes.
- Flip and cook: Using a spatula, carefully flip the frico and cook for another 30 seconds or until golden brown on both sides.
- Transfer and cool: Remove the frico to a plate lined with a paper towel. Repeat with the remaining Parmesan cheese. Allow the fricos to cool completely, they will crisp up further as they cool.
Assemble the Salad:
- Build the salad base: Place the spinach in a large salad bowl. Top with the quartered figs, prosciutto, and walnuts.
- Break up frico and add to the salad: Break up the cooled frico into bite-sized pieces and scatter over the salad.
- Drizzle the dressing: Drizzle the fig balsamic vinaigrette over the salad. Toss gently to coat.
- Serve: Serve immediately with additional grated Parmesan cheese if desired.
Tips:
- For a vegetarian version: Omit the prosciutto. You can add crumbled goat cheese or feta for a salty element.
- Rip the prosciutto: For a more rustic look, tear the prosciutto into bite-sized pieces instead of arranging it like roses.
- Make-Ahead: The vinaigrette and frico can be made a day in advance. Store the vinaigrette covered in the refrigerator and the frico in an airtight container at room temperature.
Enjoy this delicious and sophisticated salad!
