Prosciutto and Fig Salad Board

10 15 643
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Prosciutto and Fig Salad Board
Health Highlights
This prosciutto and fig salad board is part lunch, part work of art.


1 medium Lemon (Juice of)
1 tbsp Dijon mustard
1/2 cup Extra virgin olive oil
1 pinch Salt and pepper
171 gm Spinach
1 medium melon Honeydew melon (thinly sliced)
2 large shallot(s) Shallots (thinly sliced)
114 gm Prosciutto
12 medium Fig, raw (quartered)
1/2 cup Blue cheese (gorgonzola) (crumbled)


  1. Make the dressing. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper. 
  2. In a large bowl, toss together the spinach, melon, and shallots. Add the dressing and toss well to coat. 
  3. To serve, spread the spinach mixture on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.

Nutrition Facts

Per Portion

Calories 643
Calories from fat 319
Calories from saturated fat 71
Total Fat 35 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 22.3 g
Cholesterol 32 mg
Sodium 1131 mg
Potassium 1647 mg
Total Carbohydrate 69 g
Dietary Fiber 10.3 g
Sugars 52 g
Protein 17.3 g

Dietary servings

Per Portion

Fruit 4.5
Meat 0.4
Milk Alternative 0.3
Vegetables 2.2

Energy sources


Meal Type(s)