Local Fig Salad Recipe
prosciutto di parma, South Carolina peach, preserved cherry, burgundy plum, tomato water, aged balsamic
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Ingredients
Wash and slice the South Carolina peaches and Burgundy plums. Remove pits and cut them into thin wedges. Set aside.
Make Tomato Water
To make tomato water, blend ripe tomatoes and strain through a fine mesh sieve to collect the liquid. Set aside.
Assemble the Salad
In a large bowl, combine the arugula, peach wedges, plum wedges, and preserved cherries.
Dress the Salad
Drizzle olive oil and aged balsamic vinegar over the salad. Season with salt and black pepper to taste.
Add the Prosciutto
Tear the prosciutto slices into smaller pieces and scatter them over the salad.
Finish with Tomato Water
Carefully pour the tomato water around the salad for added flavor and moisture.
Serve
Toss gently to combine all ingredients and serve immediately.
