A few days ago good friend, LeeAnne gave me fresh figs! Oh my … Divine!
Her gift reminded me of a salad I shared with you two years ago and deserves repeating. The recipe comes from good friend Donna Lawhon and always wows my guests! Donna and I served it one night at a dinner party for 16 … clearly, it increases well! Donna very easily plated this salad for our first course. It presents beautifully and is absolutely a perfect blend of flavors and yes, you can trust that it’s … effortless!
Stay tuned for Workshop announcements! Waitlist registration is open and early registration opens next week! So exciting!!!!
Arugula and Fig Salad
SERVES 4 Donna Lawhon
4 cups arugula
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cups quartered figs
8 oz burrata
8 slices prosciutto
¼ cup fig jam
1 tbsp water
Toss arugula with olive oil and vinegar. Plate the arugula on individual salad plates. Place equal parts figs, burrata, and prosciutto on arugula. Thin fig jam with water and drizzle mixture over each salad.
PRINTER-FRIENDLY RECIPE | PRINTER-FRIENDLY NEWSLETTER