Arugula, Pear & Prosciutto Salad with Fig Vinaigrette
1/2cupDalmatia Fig Spreadavailable in deli
1teaspoonfreshly squeezed lemon juice
1/4teaspoonfreshly ground pepper
2packages baby arugula or mixed greens5 ounce
1/3cupthinly sliced red onion
3ripe pearscored, thinly sliced
6slices prosciuttotorn into shreds
1/2cupshaved Manchego cheese
1/3cupcoarsely chopped Marcona almonds
In small bowl whisk together fig spread, garlic, vinegar, lemon juice, salt, and pepper. Slowly whisk in grapeseed oil. Refrigerate, covered several hours or overnight. Bring to room temperature and whisk just before serving.
In large mixing bowl toss together arugula and ½ cup fig vinaigrette; divide onto 6 serving plates.
Arrange onion, pear slices and prosciutto over arugula. Sprinkle Manchego and almonds over each salad. Drizzle remaining vinaigrette over each salad.