FIG AND KALE SALAD (Adapted from Southern Living)
5 oz baby kale, arugula, or a combination of both
4 oz prosciutto, chopped
12 fresh figs, halved lengthwise
1 shallot, chopped (about 1/4 cup)
3 TBSP extra-virgin olive oil, divided
1 tsp peeled and finely chopped fresh ginger
1 cup pecan halves
1 TBSP balsamic vinegar
1/4 tsp kosher salt
1/4 tsp black pepper
3 oz blue cheese, crumbled
For my 20 something people for the tailgate, I’m doubling the recipe.
Place the kale/arugula in a large bowl. Set aside. Heat a large skillet over medium-high. Add prosciutto, and cook, stirring occasionally, until crisp, about 3 minutes. Remove spoon, and drain on paper towels.
Increase the heat to high, and place the figs, cut side down, in the skillet. Cook until just seared, 1 to 2 minutes. Remove figs to a plate. Reduce heat to medium-low.
Add shallots and 1 tablespoon of the olive oil to skillet.
Cook over medium-low, stirring occasionally, until softened, 2 minutes. Add ginger, and cook, stirring occasionally, until tender, about 1 minute. Add pecans, and cook, stirring often, until pecans are lightly toasted, about 5 minutes. Stir in vinegar, salt, pepper, and remaining 2 tablespoons oil.
Pour the warm pecan mixture over the greens, scraping all the bits from the pan, and toss gently to coat. Top with the warm figs, blue cheese, and prosciutto. Serve immediately.
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