The fig salad with speck, arugula, and gorgonzola is a fresh summer salad, quick and extremely tasty, a unique dish that is prepared in only 5 minutes. In the countryside, we have many fig trees that provide us with wonderful fruits. I love them and enjoy using them for sweet and savory dishes. This time, I wanted to use them for one of my favorite salads. It’s not a no-cook recipe because the figs aren’t used raw but are sautéed in the pan for just a minute to make them even more flavorful and almost caramelized. The fig salad will win everyone over, and it has a delicious dressing that will make it even more irresistible!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 cups arugula
- 3.5 oz speck
- 1.75 oz gorgonzola
- 1 tbsp extra virgin olive oil
- 4 figs
- 1 tbsp honey
- Half lemon juice
- to taste salt
- to taste black pepper
Steps
The fig salad with speck, arugula, and gorgonzola is super easy and quick to prepare. First, rinse the figs and slice them into slices about 0.4 inches thick. Cook them in a non-stick pan (without adding anything) for 30 seconds on each side, just enough to lightly “caramelize” them.
In a jar, place the extra virgin olive oil, the juice of half a lemon, honey, salt, black pepper, and close with the lid. Shake well to mix all the ingredients.
Assemble the salad: on a tray, place the arugula, speck (I made little rolls), figs, gorgonzola in small pieces, and pour the dressing over it.
The fig salad is ready, bring it to the table and enjoy it immediately!
Tips:
The fig salad keeps in the fridge for one day, although, like all salads with leafy greens, it would be better to consume it shortly after preparation, otherwise, the vegetables will wilt.
Other recipes with figs HERE
