Fruit Salads

Fig & Arugula Salad

Figs have a short, glorious season and deserve to be handled gently — torn open by hand rather than sliced, so the ragged edges catch dressing and their jammy centres stay intact. Peppery rocket is the right foil for that sweetness, whipped ricotta gives a cool creamy base to spoon them onto, and a honey-balsamic drizzle bridges the two. Add prosciutto if you want it to be dinner, leave it out if you want it beside something else. Either way it is on the table in a quarter of an hour and looks like a restaurant course.

Fig & Arugula Salad
15 minPrep time
15 minTotal time
4Servings
330Kcal / serving

Ingredients

  • 8 ripe fresh figs
  • 80g rocket
  • 200g ricotta
  • 2 tbsp double cream or milk
  • 80g prosciutto (optional)
  • 50g walnuts, toasted
  • 1 tbsp honey
  • 1 tbsp aged balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • Flaky salt and black pepper

Instructions

  1. Whip the ricotta

    Beat the ricotta with the cream and a pinch of salt until smooth and light. Spread it across the base of a serving platter in a thick swoosh.

  2. Prepare the figs

    Trim the stems and tear each fig into halves or quarters with your fingers. Torn edges hold dressing far better than clean knife cuts.

  3. Make the dressing

    Whisk the honey, balsamic and olive oil with a pinch of salt until glossy.

  4. Assemble

    Pile the rocket loosely over the ricotta, tuck the figs and prosciutto among the leaves, scatter the walnuts, and spoon the dressing over. Finish with flaky salt and black pepper.

Follow the same whipped-cheese base as our Roasted Beet & Goat Cheese Salad, or move into autumn with Pear & Gorgonzola. Try it with Balsamic Vinaigrette.

The EasySaladBowl secretNever refrigerate fresh figs before serving. Cold makes them mealy and mutes their honey flavour — buy them ripe and use them the same day.

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