Charcuterie Chef Salad with Fig White Balsamic Dressing

Name: Charcuterie Chef Salad with Fig White Balsamic Dressing
Yield: 4 servings
Ingredients: 4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce; ½ of a small red onion, sliced into half moons; ½ cup cherry tomatoes, halved; 4 oz manchego cheese, cut into small wedges; 3 oz prosciutto, individually roll each piece then cut into ½" slices; 3 oz of cured salami, slice into ¼" thick pieces then cut into half moons; ¼ cup marcona almonds, roughly chopped; ½ cup extra virgin olive oil; ¼ cup white balsamic vinegar; 2 tbsp fig jam; 1 garlic clove, minced; Fresh ground black pepper; Sea salt

by Kendra Elizabeth

Ingredients:

4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce

½ of a small red onion, sliced into half moons

½ cup cherry tomatoes, halved

4 oz manchego cheese, cut into small wedges

3 oz prosciutto, individually roll each piece then cut into ½" slices

3 oz of cured salami, slice into ¼" thick pieces then cut into half moons

¼ cup marcona almonds, roughly chopped

For the Dressing

½ cup extra virgin olive oil

¼ cup white balsamic vinegar

2 tbsp fig jam

1 garlic clove, minced

Fresh ground black pepper

Sea salt

Directions:

Make Dressing

Place all of the dressing ingredients into an 8 oz. mason jar with a lid. Shake well to combine and finish off with a few cracks of fresh ground pepper and a pinch of salt.

Assemble

Fill a large platter with Baby Red & Green Leaf Lettuce. Over the greens assemble the ingredients like you would a cheeseboard, grouping similar items together. Finish it off with a drizzle of dressing and serve!

Serves 4

CategorySaladTags#glutenfree

Ingredients