Last week, I went to Albert Heijn hoping to find peaches (out of season) to make this salad for a work assignment. There were no peaches to be found, but when I discovered a selection of beautiful, meticulously packaged figs, I knew they would be the perfect substitute.
I made several changes to make my own rendition. Recipe serves two for a light lunch or appetizer. I hope you enjoy it is much as we did!
Fig, Prosciutto & Ricotta Salad
3/4 cup ricotta
8 slices of prosciutto, torn into small pieces
6 figs sliced thin (I used black mission)
1/3 cup chopped, raw walnuts
1 cup arugula
On a large plate, arrange 4 or 5 spoonfuls or ricotta. Add fig slices and prosciutto pieces, then scatter the arugula. Drizzle with balsamic vinegar (to taste) and cover with ground walnuts.