Arugula salad loaded with salty prosciutto, nutty quinoa, sweet grilled figs, decadent goat cheese, salty almonds, and finished with an easy homemade raspberry vinaigrette. Howdy y’all! (<–Way too country. I.Know. I’m just practicing my southern drawl) How was everyone’s weekend? Mine was terrif! But, before we get to that, I want to thank those of you who read my last post and offered suggestions for house names… or tried! 😉 The name of our casa is still yet to be determined, but I will be sure to let you know when and what we decide!
Any who, I met one of my neighbors over the weekend! Finally, right? Can you believe we have lived here for a little over a month and I just now met one of them? People here definitely keep to themselves and aren’t about the drama. There is no being up in other people’s biz-nass for the country folk. This is perfectly fine with me. If you follow my blog you know my neighborhood in Orlando had a little too much “excitement”. I like the peace and quiet here… it suits me well.
Sorry, I digress. So like I said, I met one of my neighbors, and his dog, but I have yet to meet his lovely wife. Naturally I want to be all good neighbor like, bake them something, bring it over and introduce myself to the lady of the household. But, since I obviously do not know them or their eating preferences, I have NO clue what to make. Cookies? Cake? Bread? Cupcakes? I need your help, my peeps (Again! I know! Don’t worry, I have something delicious to share today to compensate you for all this brain probing I am doing recently).
What do you suggest? I was contemplating maybe bakery style blueberry muffins with a streusel topping… because who doesn’t like that?! But then I started thinking, which is always dangerous. What if they are gluten free? What if she is allergic to blueberries? What if they don’t accept baked goodies from strangers?? You feel me and my dilemma. Will you please be my Olivia Pope? Advise me. What would you bring them?
Alright, enough torturous chitchat about my problem. I know you want me to shut up and talk about today’s dish – Honey Glazed and Grilled Fig and Arugula Salad with Quinoa, Gorgonzola, Prosciutto, Almonds and a Raspberry-Orange Vinaigrette. AKA- A jam pony bologna’ed scrumptious salad filled with good for you deliciousness. Or, simply put- my new favorite salad. Either way. Win-Win.
This salad has seriously got it going on in the flavor and texture department. It is sweet, salty, nutty, peppery, meaty, fruity, crunchy and creamy. Preeeetty much this salad is all that and a bag of chips (<– Yes I just said that. #90’sRevival). This salad is super jam packed with deliciousness, yet it is still light and well balanced. This is the type of salad you will crave and want to eat all day, every day.
Basically, this loaded grilled fig salad is an amalgamation of late summer and early fall. It is the perfect way to semi bid adieu to summer… but also not completely salute autumn… not just yet. Because I don’t know about you, but I’m not ready to say farewell to summer. So do not fret, my pet, I still have a couple late summer recipes for you coming up on the blog.
Until then, you need to get on this salad. Pronto. Grill and glaze some fresh figgys, shake together a little fruity-citrusy vinaigrette, lovingly toss together a bunch of yummy ingredients, and devour this salad until your hearts content. On repeat. Till next time, friends- Cheers and happy scrumptious salad face stuffing!
Arugula salad loaded with salty prosciutto, nutty quinoa, sweet grilled figs, decadent goat cheese, salty almonds, and finished with an easy homemade raspberry vinaigrette.
- Grilled Figs:
- 6 Figs – tops trimmed and halved
- 1 TBS Olive Oil
- 2 TBS Honey
- 1 Cup Red Quinoa – cooked according to package directions
- 3 oz Prosciutto – thinly sliced
- 4 Cups Arugula – washed
- 1 small Shallot – peeled and thinly sliced
- 2 oz Gorgonzola – crumbled, or more to taste
- ¼ Cup Almonds – thinly sliced
- Fresh Cracked Black Pepper , to taste
- Orange-Raspberry Vinaigrette: (yield ½ cup)
- 1 TBS Honey
- 3 TBS Orange Juice
- ¼ Cup Raspberry Balsamic Vinegar
- 6 TBS Extra Virgin Olive Oil
- 1 TBS Shallot – minced*
- Kosher Salt and Pepper , to taste
- Prepare the Vinaigrette: In a small mason jar or a small bowl, shake or whisk (respectively) all ingredients for the vinaigrette. Let stand 10 minutes. Taste and adjust for seasoning. Shake or whisk again. Set aside.
- Grill the Figs: Heat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil; season generously with salt and pepper. Place on grill, cut side down, and brush rounded side (facing you) with olive oil. Grill until just barely charred, about 2-4 minutes. Flip over and remove to a plate or clean work surface. Brush grilled side with honey. Set aside while you assemble the salad.
- Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, shallots and a couple cracks of fresh black pepper with half of the vinaigrette. Arrange the prosciutto slices on serving plates. Mound half (or part) of the salad in the center of prosciutto. Scatter the figs on top. Sprinkle with almonds. Drizzle the remaining vinaigrette on top or serve on the side.
*Serves 2 as Entree. 4 as Appetizer.
*For the Shallot in the dressing- take a bit of the sliced shallot from the salad and mince it.
*Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.