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Grape and Fig Summer Salad with Prosciutto and Balsamic
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 242 kcal
Ingredients
- 4 ounces ricotta
- 2 ounces prosciutto thinly sliced
- 3/4 pound grapes
- 6 ripe fresh figs cut into halves or quarters
- 4 ripe pluots cut into sixths
- 1 tablespoon honey (if using thick raw honey, heat it slightly to make it drizzleable)
- 2 teaspoons quality balsamic
- 1 1/2 teaspoons flake sea salt
- 2 tablespoons small fresh basil leaves
Instructions
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Evenly spread the ricotta over the center of a large serving platter, leaving about a 1-inch border around the edge of the dish.
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Roll up each slice of prosciutto individually and set it aside.
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Arrange the grapes, figs, pluots, and prosciutto on top of the ricotta. Drizzle with the honey, then the balsamic. Sprinkle with the flake sea salt and basil and serve immediately.