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Fig-Grapefruit-Log-Salad-with-Prosciutto-Arugula_021219

Ingredients

  • 1 5.4-ounce Laura Chenel Orange Blossom Honey Log
  • 4 ounces prosciutto, very thinly sliced
  • 8 fresh figs, sliced into rounds
  • 4 ounces small-leaf arugula
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon, juice and zest
  • Salt and pepper

Orange Blossom Honey Log Salad with Prosciutto & Arugula

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Serves:
4

Recipe by Laura Chenel & Marin French Cheese chef Jacquelyn Buchanan, 2015.

Ingredients

  • 1 5.4-ounce Laura Chenel Orange Blossom Honey Log
  • 4 ounces prosciutto, very thinly sliced
  • 8 fresh figs, sliced into rounds
  • 4 ounces small-leaf arugula
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon, juice and zest
  • Salt and pepper

Instructions

1. Tear the prosciutto into wide ribbons. Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.

2. In a medium bowl, toss the arugula with 1 tablespoon of the olive oil. Season with salt and pepper to taste.

3. Divide the dressed arugula onto each plate. Crumble the Orange Blossom Honey Log over the arugula.

4. Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.

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