Prosciutto, Manchego + Arugula Salad w/ Fig Jam Vin

Prosciutto, Manchego + Arugula Salad w/ Fig Jam Vin

A salad inspired by my favourite charcuterie board combination: crackers, fig jam, manchego cheese and prosciutto! Now we can eat charcuterie and cheese whenever we please because #salad 😛

What I use (serves 2-4):


  • 4 cups baby arugula
  • 4 slices prosciutto, torn into bite size pieces
  • 1/4 cup manchego cheese, shaved using veg peeler
  • 2 slices of bread, cut into cubes (I use gf white bread)
  • 2 tbsp butter
  • some good flakey salt

Fig jam dressing (makes about 1/3 cup):

  • 1 tbsp fig jam
  • 1 tbsp minced shallot (about 1/2 a shallot)
  • 1 tbsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 cup oil (I prefer something neutral tasting like veg oil)

What I do:

  1. To make dressing: in a medium bowl add fig jam, shallots, vinegar and salt. Whisk until combined. Slowly pour in oil, whisking as you go to emulsify.
  2. To make croutons: add butter to skillet set over medium heat. Once melted and bubbling add cubes of bread and a pinch of salt. Cook until golden brown and crispy, about 5 minutes per side. Make sure you rotate the cubes so every side gets nice and buttery golden brown!
  3. Assemble! Toss arugula with a couple tbsp of dressing and pinch of flaky salt. Top with cheese, prosciutto, croutons and a final little drizzle of dressing. That’s it, that’s all. Charcuterie salad!

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