Prosciutto and Fig Salad with White Balsamic Vinaigrette
This Whole30 Prosciutto and Fig Salad tossed in a quick Sunflower Oil and White Balsamic Vinaigrette is perfect for your holiday table!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
- Serving bowl
Ingredients
- 6 cups baby arugula (about 5 oz.)
- 8-10 fresh figs
- 6 slices prosciutto (about 6 oz.)
- 1/3 cup sliced raw almonds
- fresh thyme
- salt
- pepper
- 6 tbsp Fresh Press Farms High-Oleic Sunflower Oil
- 3 tbsp white balsamic vinegar
- 1 clove minced garlic
- 1/2 tsp minced fresh rosemary
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