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

Ingredients

  • 1 5.4-ounce Laura Chenel Fig & Grapefruit 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

Fig & Grapefruit 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 Fig & Grapefruit 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 Fig & Grapefruit 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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