Fig, Prosciutto and Sweet Potato harvest salad

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End of summer, fall dinner salad; caramelized figs, roasted sweet potato, fresh blueberries, Gorgonzola, prosciutto and mesclun mix.

Ingredients:

  • 4-6 figs
  • 1 medium-large sweet potato
  • 1 c fresh blueberries
  • 1/2c crumbled gorgonzola
  • 3 pieces prosciutto 
  • 1 large container/bag mesclun mix
  • 1 sprig fresh rosemary (or 2tsp dried)
  • 4 sprigs fresh thyme (or 2 tsp dried)
  • 2 TBS olive oil
  • 2 TBS fresh honey

Directions:

  • Set oven to 425* 
*I precooked my quartered and 1/2” sliced sweet potato in the microwave for 8 minutes, if you have more time, it’ll take 40min in the oven.*

Roasted Sweet potatoes and Caramelized Figs:
  • In a bowl mix 2TBS olive oil, some fresh rosemary, thyme and 1Tbs honey in a bowl. 
  • Bake for 20min on a rimmed baking sheet. Use parchment paper if you so desire
    • Take your 4-6 fresh figs, cut the tip off, and cut into quarters
    • Take the sweet potato tray out of the oven, toss back into your bowl and put in your figs
    • Add 1TBS honey, mix well and gently
    • Put back on the sheet in a single layer
    • Put your tray back into the oven for 15 minutes. 
  • Finish with a close broil (on high for five minutes. 
  • Let sit.
Salad fixings:
  • Put your arugula or mesclun mix in a bowl
  • Toss a handful or so of fresh blueberries 
  • Sprinkle your crumbled Gorgonzola over the top
  • Cut your fresh prosciutto length-ways in thirds and then fold back and forth (fanned) and place around the outside of the bowl (for aesthetic purposes), 
  • Once your oven roasted sweet potatoes and caramelized figs are room temperature or cooler, toss those on top of your salad.
  • Add more fresh rosemary and Thyme to the salad mix, if you so wish

I like simple dressing; olive oil, mustard, lemon juice (fresh!) and balsamic vinegar with a bit of salt and pepper. THESE ingredients should be measured by taste, and by how many people are eating the salad. 

  •     If there's too much vinegar or mustard, add a dash of real maple syrup
  •     If there's too much salt, add more lemon juice
*Pro-tip: 
  • Cut your lemon in half the short way, put on a small dish and put in the microwave for 30 seconds. This produces way more fresh lemon juice than when you just squeeze it. 
  • You can also roll an uncut lemon on the counter with light pressure from the palm of your hand to loosen up the inside of the lemon.




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