This salad recipe offers a balance of salty and sweet flavors. The saltiness of the parmesan cheese and prosciutto is paired with the sweetness of the ripe figs and a surprising crunch from the roasted pine nuts. These toppings are delicious on a bed of baby kale greens with a drizzle of Hanley’s Garlic & Red Wine vinaigrette. This recipe is an excellent appetizer or lunchtime salad as it is relatively light.
Ingredients:
- Baby Kale
- Fresh figs
- Prosciutto
- Shaved Parmesan Cheese
- Pine Nuts
- Olive Oil
- Salt and pepper
- Hanley’s Garlic & Red Wine vinaigrette
Directions:
- Add pine nuts to a lined baking sheet and drizzle with olive oil and top with salt and pepper
- Preheat the oven to 350 Degrees Fahrenheit and bake the pine nuts for about 15 minutes
- Toss the baby kale in a bowl with a very small drizzle of the Hanley’s Garlic & Red Wine vinaigrette
- Slice fresh figs
- Top with sliced figs, shaved parmesan cheese, and roasted pine nuts once they’re finished
- Enjoy, snap a photo and tag @HanleysFoods on Instagram
Prep time: 10 minutes
Total time: 25 minutes
Serves: 1-4 people
Pro Tip: We recommend peeling the edges of your figs for a softer bite. We photographed our recipe with skin on so the figs look beautifully intact but peeled them before enjoying the salad.
