Fig Salad with Prosciutto, Toasted Pine Nuts, and Honey Red Wine reduction

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I remember vividly the first time I ever experienced eating a fig. We were out on my brother-in-law’s balcony, enjoying our full bellies and the sweet air that is a Greek summer’s evening. A plate of figs was brought to the table, and I didn’t have a clue what to do with it.

I bit into that fig and my eyes lit up like I’d just won the lottery. How is this a fruit? Are you sure it’s not a pastry? I felt suspicious and cheated at the same time; Where had figs been all my life? How could I have gone 23 years and only come across them sandwiched into a Newton? (what the heck is a Newton, anyway?)

The next summer I impatiently anticipated their late-season arrival with eager taste buds.
For the salad
several ripe figs
1-2 ripe pears
watercress, arugula, or other green.
1/4 cup pine nuts
Bleu cheese crumbles
few slices of thinly sliced prosciutto
For the drizzle
3/4 cup red wine (I used merlot)
1/2 tbs honey, plus extra for drizzling
sprig of thyme

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