Summer Sixteen Salad
I'm not usually one to toot my own horn (but here I am doing it now, so maybe I am) -- this is hands down the best salad I've made to date! I was feeling inspired by some fresh figs I'd gotten at farmers market and now I've found that I can't stop making this delicious plate. The best part is, it's SUPER easy and you can do it too!
What you'll need:
- Green salad mix (I love Trader Joe's Power Greens mix with organic baby kale, baby chard, and baby spinach)
- Chevre goat cheese
- Thinly sliced prosciutto
- Fresh figs
- Brown sugar
- Balsamic vinegar
- Olive oil
How to make it:
- Preheat the oven to 400 degrees. Rinse figs, pat dry, and cut into thin slices. Place sliced figs onto baking sheet (I line mine with aluminum foil) and brush with light olive oil. Sprinkle brown sugar across the top and bake for 10 minutes.
- While the figs are in the oven, toss your greens with 1-2 tbsp each of balsamic vinegar and olive oil. Plate greens.
- Shred one or two slices of prosciutto and sprinkle across salad.
- Spoon small drops of goat cheese onto salad.
- Allow the figs to cool after removing from oven. Place on top of salad.
- Top with any extras you'd like -- nuts for some crunch or even a little drizzle of honey.
