Serious Eats: Recipes

Dinner Tonight: Warm Prosciutto, Fig, and Blue Cheese Salad

Prosciutto, figs, and blue cheese—after eating them together, I'm almost ready to declare them a platonic pairing. Maybe not quite deserving our respect for, say, basil with tomato, but remarkable nonetheless.

Salty and meaty prosciutto sets the savory tone, then gets balanced by sweet complexity of figs, while blue cheese snaps the palate to attention with its creamy, sharp funkiness. The combination is common as figs stuffed with blue cheese, wrapped in prosciutto, then grilled, which is an incredible explosion of flavor. Nice for fancy hor d'oeuvres, but too rich to make a meal. Nestling the elements separately in a well-dressed oil and vinegar salad, though, makes for an elegant dinner literally five minutes away.

The idea came from Mark Bittman's 2007 article listing 101 ways to cook dinner. There were no quantities or timing provided, so I just followed my instincts. A couple of tablespoons of olive oil are the medium for crisping up the sliced prosciutto, which is joined by the figs until they warm through and just soften. In the meantime, an especially vinegary dressing is made in the bowl (since the oil from the skillet will also be added). After tossing everything together, the salad is topped with the cheese.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

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