Grilled Fig Salad with Prosciutto and Chevre

When I was first married I had a fig tree in my back yard. I was absolutely astonished at just how many figs one fig tree could produce. I had no idea what to do with them! If I only knew then, what I know now! Fresh figs are only available from mid-July to mid-September. I absolutely adore the texture and depth of flavor roasted fresh figs add to savory recipes. I especially like them when paired with prosciutto and chevre cheese. Roasted with rosemary and honey, figs elevate a simple cheese plate to the rank of gourmet. The sweet and savory flavors pair flawlessly with wine. Not that I would know.

My most recent love affair with figs was ignited during a recent celebratory dinner at the exquisite Artisanal Restaurant in the North Carolina mountains. Truly one of the finest dining experiences I have had in recent years. The husband and I are celebrating 20 years next week and decided to celebrate a little early.  My favorite part of the meal was the special appetizer for the evening ~ a grilled fig and mozzarella salad! I should mention that although I had my camera, my husband suggested ending our 20 journey if I decided to take photographs of the aforementioned appetizer. It was as beautiful as it was tasty! The Winston Salem Journal recently reviewed the restaurant and you can read all about it here.

Artisanal Restaurant

That brings me to the second recipe that I LOVED from my garden club's annual meeting:

Grilled Fig Salad with Prosciutto and Chevre

24 small fresh black figs, halved
2 tablespoons minced rosemary
2 tablespoons honey
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon grey poupon mustard
Salt and freshly ground pepper
5 ounces fresh baby arugula, washed and spun dry
8 ounces thinly sliced imported Italian prosciutto, preferably San Daniele
5 oz. fresh goat cheese (Chevre)

Place figs on a baking sheet. Top figs with chopped rosemary and drizzle with honey. Broil until slightly brown. In a large bowl, combine the olive oil, balsamic vinegar and grey poupon. Season the dressing with salt and pepper. Add the arugula and the grilled figs and toss with the dressing. Arrange dressed arugula on a platter, then figs, then top with the prosciutto and Chevre.

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