Grilled Fig and Nectarine Salad with Crispy Prosciutto and Rosemary Honey Glaze

Serving of grilled fig and nectarine salad over a bed of arugula with crispy prosciutto, dairy free feta cheese drizzled with rosemary honey. plate is placed next to serving bowl with grilled figs, nectarines and rosemary sprigs as garnish
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If you’re looking for the perfect salad to wow your taste buds and your guests- look no further! Grilling the figs and nectarines creates a fantastic smoky-sweet flavor and caramelized texture that pairs wonderfully with salty crunch of crispy prosciutto and earthy aroma of rosemary. Plus it’s top 9 allergen free!

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If you’ve followed me for awhile, you’ll know that I absolutely adore figs. When I happened upon them at the store, I just knew that I had to create something unique with them. Since it’s still full summer heat in California, I decided to try to grill them- and I was not disappointed! This was my first attempt at grilling figs, and I just adore the subtle smokiness that compliments the sweet, caramelized fruit. Lightly coating the fruit in the honey glaze add to the caramelizing and provides earthy notes to balance the sweetness! The nectarines- one of my favorite summer fruits- also caramelize well, which only intensifies their delicious flavor. If you haven’t paired fig and stone fruit before- you’re in for a treat… the combination of flavors is complex and delicious.

While this salad looks and tastes complicated (and dare I say, a bit fancy!), it really isn’t too complicated to make. Don’t be overwhelmed by the steps, or the fact that you haven’t grilled fruit before. Don’t have a grill- don’t worry; heat a skillet on high for a bit and then sear the fruit on the skillet for a similar, albeit less smoky, result.

Start by preheating the oven to 375 degrees for the crispy prosciutto and heating the grill to high. In the interim, create your rosemary honey glaze. Add honey to small sauce pan, adding in rosemary sprigs. Bring the honey to a heavy simmer, reduce to low simmer and simmer for 2 minutes- being careful not to boil. Remove from heat.

Place the prosciutto on a parchment lined baking sheet and cook for 10-12 minutes or until crispy. Remove from oven, allow to cool slightly, and chop into smaller pieces (similar to what you would do for bacon).

Prep the fruit. Cut both figs and nectarines in half, vertically. For the nectarines, half the fruit again (for 4 wedges of fruit). Pro tip, to cut the nectarine the best method is to run your knife vertically along the diameter of the fruit. Repeat a second time to ensure all of the flesh has been cut, and then grab each half and twist in opposite directions, as you would with an avocado. Lightly brush both sides of the fruit with the honey mixture. Add the fruit to the hot grill (high heat!), flesh side down for 1-2 minutes, or until the honey has begun to caramelize. Flip the fruit and repeat on the skin side. Remove from heat.

To assemble the salad, start with arugula. Top with fruit, dairy free feta and crispy prosciutto. Warm the honey rosemary glaze, as it will likely have congealed while sitting, by returning to a low heat. Once warmed, add in 3 teaspoons of balsamic vinegar, stirring to combine. Drizzle the honey over the salad and serve. This salad is best served immediately; if that’s not an option, you can allow to rest for a bit at room temperature and then drizzle the glace prior to serving.

Yield: 4 large salads or 6 small side salads

Prep time: 5 minutes

Cook time: 15 minutes

Grilled Fig and Nectarine Salad Ingredients:

  • 3 ounces quality prosciutto
  • 2/3 cup honey
  • 2-3 rosemary sprigs
  • 6 fresh figs, halved
  • 2 nectarines, ripe but still firm, quartered
  • 5 ounces fresh arugula
  • 2 ounces dairy free feta (recommend Violife or Follow your heart brands are both allergen free!)
  • 3 teaspoons balsamic vinegar

Grilled Fig and Nectarine Salad Instructions:

  1. Preheat the oven to 375 degrees and warm the grill to high.
  2. Place the prosciutto on a parchment lined baking sheet and cook for 10-12 minutes or until crispy. Remove from oven, allow to cool slightly, and chop into smaller pieces (similar to what you would do for bacon).
  3. While the prosciutto cooks, prepare the honey glaze. Add honey to small sauce pan, adding in rosemary sprigs. Bring the honey to a heavy simmer, reduce to low simmer and simmer for 2 minutes- being careful not to boil. Remove from heat.
  4. Prepare the fruit. Cut both figs and nectarines in half, vertically. Lightly brush both sides of the fruit with the honey mixture. Add the fruit to the hot grill, flesh side down for 1-2 minutes, or until the honey has begun to caramelize. Flip the fruit and repeat on the skin side. Remove from heat.
  5. To assemble the salad, combine arugula, chopped prosciutto, figs, nectarines and feta.
  6. Return the honey to light heat to warm if it has congealed during the grilling process. Once warm, add balsamic vinegar to remaining honey, stirring to combine. Drizzle honey mixture over the salad and serve immediately.

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One Comment

  1. romantik69.co.il

    I want to to thank you for this good read!! I certainly loved every little bit of it. I have you bookmarked to look at new things you postÖ

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