Arugula, Melon, and Prosciutto Salad with Fig Vinaigrette

arugula, prosciutto, and fig salad

This dish utilizes this Fig Preserves recipe. Keep a jar on hand to whip up this fig vinaigrette in no time! 

Arugula, Melon, and Prosciutto Salad with Fig Vinaigrette
makes 6 servings
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  1. ⅓ cup Fig Preserves
  2. ¼ cup fresh lemon juice
  3. 2 tablespoons balsamic vinegar
  4. 1 clove garlic, pressed
  5. ½ teaspoon salt
  6. ⅔ cup extra virgin olive oil
  7. 1 (5-ounce) bag arugula
  8. 2 cups cantaloupe balls
  9. 2 cups honeydew melon balls
  10. 3 ounces thinly sliced prosciutto
  11. Freshly grated Parmesan cheese
  1. In the container of a blender, place Fig Preserves, lemon juice, vinegar, garlic, and salt; process until smooth. Remove center piece of blender lid. With blender running, add oil in a slow, steady stream; process until smooth. Store in an airtight container in the refrigerator for up to 1 week. Let stand to room temperature before serving.
  2. Divide arugula among 6 salad plates. Top with cantaloupe, honeydew, and prosciutto. Sprinkle with Parmesan cheese, and drizzle with Fig Vinaigrette.
Paula Deen Magazine