📝 About This Recipe
This elegant salad is a celebration of the Mediterranean harvest, blending the jammy sweetness of ripe Mission figs with the floral notes of wildflower honey. Creamy whipped ricotta provides a lush, velvety base, while toasted pistachios and fresh mint leaves offer a delightful crunch and herbal brightness. It is a sophisticated dish that blurs the line between a vibrant appetizer and a light, refined dessert salad.
🥗 Ingredients
The Salad Base
- 8-10 pieces Fresh Black Mission or Turkish figs (ripe, stemmed and quartered)
- 4 cups Baby Arugula (washed and dried)
- 4 slices Prosciutto di Parma (torn into thin ribbons)
Whipped Ricotta Layer
- 1 cup Whole milk ricotta cheese (high quality, chilled)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Heavy cream (for fluffiness)
- 1/4 teaspoon Sea salt (fine grain)
Honey Balsamic Drizzle
- 3 tablespoons Wildflower honey (or orange blossom honey)
- 1 tablespoon Aged balsamic glaze (thick and syrupy)
- 2 tablespoons Extra virgin olive oil (cold-pressed)
- 1/8 teaspoon Black pepper (freshly cracked)
Garnish & Crunch
- 1/4 cup Shelled pistachios (unsalted, roughly chopped)
- 1/4 cup Fresh mint leaves (torn just before serving)
- 2 tablespoons Pomegranate arils (for a pop of color)
👨🍳 Instructions
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1
Place the chopped pistachios in a small, dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly golden. Remove from heat immediately to prevent burning.
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2
In a medium mixing bowl, combine the chilled ricotta cheese, lemon zest, sea salt, and heavy cream.
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3
Using a whisk or a hand mixer on medium speed, beat the ricotta mixture for approximately 2 minutes until it becomes light, airy, and smooth.
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4
Prepare the figs by wiping them gently with a damp cloth. Remove the stems and slice each fig into quarters or thick rounds depending on your visual preference.
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5
In a small glass jar or bowl, whisk together the honey, extra virgin olive oil, balsamic glaze, and cracked black pepper until the dressing is emulsified.
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6
Take a large serving platter and use the back of a spoon to spread the whipped ricotta in a thick, rustic layer across the center.
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7
In a separate bowl, toss the baby arugula with just one tablespoon of the honey-balsamic dressing to lightly coat the leaves.
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8
Arrange the dressed arugula over the bed of whipped ricotta, leaving some of the white cheese visible around the edges.
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9
Nestle the sliced figs into the arugula and ricotta, distributing them evenly across the platter.
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10
Artfully drape the ribbons of prosciutto around the figs, creating little folds to add height and texture to the salad.
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11
Scatter the toasted pistachios and the pomegranate arils over the top of the assembled ingredients.
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12
Drizzle the remaining honey balsamic dressing over the entire salad in a slow, zig-zag motion.
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13
Tear the fresh mint leaves by hand and sprinkle them over the dish for a final burst of aromatic freshness.
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14
Serve immediately while the ricotta is still cool and the pistachios are crunchy.
💡 Chef's Tips
Choose figs that give slightly to pressure but aren't leaking juice; this ensures they hold their shape. If figs are out of season, you can use dried figs rehydrated in warm apple juice or Port wine for 10 minutes. For the best texture, ensure your ricotta is whole milk and very cold before whipping. If you prefer a vegetarian version, simply omit the prosciutto; the salad remains perfectly balanced without it. To prevent the mint from bruising and turning black, always tear it by hand rather than chopping with a knife.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of Prosecco or a crisp dry Rosé to complement the honey notes. Serve with thick slices of toasted sourdough or focaccia to scoop up the extra whipped ricotta. This dish works beautifully as a sophisticated starter for a summer dinner party or a light lunch. For a more decadent dessert-style salad, add a small piece of honeycomb to the center of the platter. Accompany with a side of Marcona almonds or green olives for a full Mediterranean spread.