SALAD: Mixed greens, avocado, fig, pine nuts, Prosciutto cheese and tomatoes (for two)

SALAD: Mixed greens, avocado, fig, pine nuts, Prosciutto cheese and tomatoes (for two)

SALAD

Small handful Pine nuts toasted and cooled

1 fig peeled and sliced
½ avocado sliced3 scallions chopped in small pieces
8 grape tomatoes sliced in half
2 cups mixed greens of choice
Handful of thinly sliced good parmesan cheese

Place pine nuts in a sauce pan and lightly heat over medium heat for a few minutes (watch carefully as they can burn very quickly) or you can toast them in the oven at 400 degrees. BUT watch the entire time!! They burn so quickly!  You just want to warm and make them lightly browned and they will release their oils and get a lovely toasted nutty taste.

Mix the salad but keep the Figs to sprinkle on the top at the end and the Proscuuto to curl in swirls on top.

Mix the dressing.

Honey Vinaigrette Dressing

1/3 c. red wine vinegar

1/4 c. honey

1/4 c. olive oil

2 tbsp. lemon juice

1/2 tsp. Dijon mustard

Salt & pepper to taste

Mix all salad dressing ingredients in a bowl or, as I have mentioned before, a Mason jar.

Mix just a bit of dressing with the salad. Toss and taste and see/taste and add more a little at a time of the dressing.  Plate.

Dress with the fig slices.

TIPS:

·        I add the Figs  and the prousciuto last as I think I prefer them not mixed with the dressing but just eaten with the dressed salad.  It looks prettier as well laid on top after the salad is plated.

·        If you prepare all before-hand, then make sure you cut the avocado last minute.  (Lemon will deter browning but it is not in this recipe)

·        You will have left over dressing if making above salad for two but it should enough for salad for 8 (just make your dressing and keep it and use as needed)

·        The honey in the dressing works so well with the figs but you could use most other vinaigrette dressings.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!