Fig Salad with Fresh Mozzarella

from What’s Gaby Cooking

submitted by Carol Hutchinson

preparation time: 15 minutes

serves 4 to 6

For the vinaigrette:

1 shallot, finely chopped

2 garlic cloves, finely chopped

¼ cup champagne vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup extra virgin olive oil

For the salad:

5 cups baby arugula

1 to 2 pints ripe figs, quartered or halved

6 ounces fresh mozzarella, torn into pieces

2 ounces thin sliced prosciutto, torn into pieces

Combine the shallot, garlic, vinegar, lemon juice, honey, salt and pepper and whisk. Drizzle in the olive oil to emulsify.

Place the arugula on a large platter or bowl, top with prosciutto, cheese and figs and drizzle with dressing.

This recipe is embarrassingly easy, and if you have access to delicious figs you are done!