I didn't set out to take food pictures this day; this is just a quick picture I snapped of my lunch at work so the presentation leaves something to be desired. The salad was delicious though, so I wanted to share. To make, I tossed spring greens with fresh quartered figs, sliced prosciutto and crumbled blue cheese. The saltiness of the prosciutto provided a perfect contrast to the sweetness of the figs, the creamy texture and sharp flavour of the blue cheese and the peppery crunch of the mixed spring greens.
I used a vinaigrette of 1T olive oil whisked into 1 tsp each of orange juice, red wine vinegar and honey (Alter quantities to taste). Season to taste.
Substitute figs for strawberries.