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Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan (adapted from Cook’s Illustrated)

An Olive Oil and Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

8-10 minutes


6 people


  • 1/2 cup toasted, chopped walnuts
  • 2 oz. Parmesan cheese, shaved into thin strips with vegetable peeler
  • 1 small shallot, very finely minced (about 1 Tablespoon)
  • Salt and Pepper
  • 5 ounces lightly packed stemmed arugula (about 8 cups)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons
  • 1 tablespoon raspberry jam
  • 3 Tablespoons Fig Balsamic Condimento
  • 1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces
  • 4 Tablespoons Koroneiki Extra Virgin Olive Oil


  • Whisk jam and Fig Balsamic Condimento in medium microwave safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 Tablespoons Koroneiki EVOO, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
  • Heat 1 Tablespoon Koroneiki oil in a 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
  • Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with a portion of prosciutto, walnuts, and Parmesan.
  • Serve immediately.
  • NOTE: Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe.
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