Fig and prosciutto, a classic combination of sweet and savory, satisfying everyone of your taste buds.
Farro is incredibly versatile, high protein grain, with a nutty flavor, and chewy texture.
Try the Fig and Prosciutto dish with Almond Salsa Verde rendition of this salad.
When selecting fruit for this dish, look for ripe soft figs, passing up the hard figs. The sweeter the figs the more this dish will shine.
Fig & Farro Salad with Prosciutto, and Ricotta
Yield: 6 servings
12 Black mission figs, cut
12 oz. Sheep milk ricotta (Bellwether Farms sheep milk ricotta)
4 fl oz. Heavy cream
6 oz. Prosciutto
3 cups Farro, cooked and cooled to room temperature
1/2 cup Red onion, julienned
2 TBSP Red wine vinegar
1/4 cup Almonds, toasted and ruff chopped
12-15 Mint leaves, torn
High quality olive oil (Seka Hills)
Maldon sea salt
In a small bowl toss red onions with a pinch of salt and red wine vinegar. Set aside to macerate for 10 minutes
In a medium mixing bowl, toss together farro, mint, almonds and macerated red onions. Toss together with a splash of high quality olive oil and pinch of Maldon salt.
In a medium mixing bowl, mix together ricotta and heavy cream with a pinch of salt until well incorporated.
Spoon ricotta onto serving plate, top with farro salad, and drizzle with olive oil. Nestle in cut figs and slices of prosciutto. Season figs with maldon salt.