Last week I gave you a simple recipe that used seasonal local ingredients. My Onion, Fig, & Feta tarts used cheese from a local goat farm and seasonal fresh figs. And although the tarts are extremely delectable on their own, I created them with the intent to include the pastries as part of a larger meal that is just as simple to prepare as the first portion.
Fig pastry recipe is here: Onion, Feta, & Fig Tarts
If you have thumbed around my blog, for even a second, you will notice that it is filled with hearty southern food and decadent baked goods. I am not a one trick pony, I do (quite often) make healthy(ish) food. I swear you can find a salad recipe some fifty posts ago.
Like my fig tarts, and this recipe uses fresh local ingredients; plus, you can whip it up in a dash. My homemade salad dressing, which sets any salad apart, is made with local Savannah honey and white balsamic for a punch.
I crisp of some salty prosciutto and sprinkle over pistachios. Served on the side, which add sweet and savory notes, are the fig tarts posted last week.
This one is a dinner party show stopper (along with well cooked protien) or a satisfying weeknight meal that is better than that frozen pizza we always go to.
- For The Dressing:
- 1/4 Cup of White Balsamic Vinegar
- 1/4 Cup of Olive Oil
- 1 Tablespoon Garlic, minced
- 2 Tablespoons of Honey
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Pepper
- Juice of 1/2 of a Lemon
- For The Salad:
- 1 Cup of Shelled Pistachios, toasted
- 4 Ounces of Prosciutto
- 1 Pound of Spring Mix
- 2 Onion, Fig, & Feta Tarts Per Person
- The day before, or a few hours before, make the salad dressing.
- In a mason jar, combine all of the dressing ingredients.
- Vigorously shake.
- Place the dressing in the fridge until ready to use.
- To make the salad, heat up a medium skillet and fry the prosciutto until crispy.
- Drain cooked prosciutto on paper towels.
- Make each salad by topping them evenly with pistachios, crumbled prosciutto, the dressing, and 2 tarts.