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Charcuterie Chef Salad with Fig White Balsamic Dressing

by Kendra Elizabeth

 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
Make Dressing
1

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
2

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