Fig & Frico Prosciutto Salad Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes


For the Fig Balsamic Vinaigrette:

  • 3 fresh figs, quartered
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (pure, not pancake syrup)
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

For the Frico (Parmesan Crisps):

  • 1 ½ cups grated Parmesan cheese
  • Non-stick cooking spray (optional)

For the Salad:

  • 10-12 ounces (about 12 cups) baby spinach, washed and dried
  • 8-10 fresh figs, stems removed and quartered
  • 4 ounces thinly sliced prosciutto
  • ½ cup walnuts, roughly chopped
  • Additional grated Parmesan, for serving (optional)


  • Food processor or blender
  • Large salad bowl
  • Small non-stick skillet


Make the Fig Balsamic Vinaigrette:

  • Combine ingredients: In a food processor or blender, combine the quartered figs, balsamic vinegar, maple syrup, salt, and pepper.
  • Process and add oil: Process until the figs are completely smooth. Slowly drizzle in the olive oil while the machine is running until emulsified and thick.
  • Taste and adjust: Taste and adjust seasoning with salt and pepper if needed.

Make the Frico:

  • Heat skillet: Heat a small non-stick skillet over medium heat. If you’re concerned about sticking, lightly spray the pan with nonstick cooking spray.
  • Add Parmesan: Sprinkle about 2 tablespoons of grated Parmesan cheese into the skillet in a thin, even circle approximately 3-4 inches wide. Repeat to create 6-8 frico total.
  • Cook: Allow the cheese to melt and bubble until the edges begin to brown slightly, about 1-2 minutes.
  • Flip and cook: Using a spatula, carefully flip the frico and cook for another 30 seconds or until golden brown on both sides.
  • Transfer and cool: Remove the frico to a plate lined with a paper towel. Repeat with the remaining Parmesan cheese. Allow the fricos to cool completely, they will crisp up further as they cool.

Assemble the Salad:

  • Build the salad base: Place the spinach in a large salad bowl. Top with the quartered figs, prosciutto, and walnuts.
  • Break up frico and add to the salad: Break up the cooled frico into bite-sized pieces and scatter over the salad.
  • Drizzle the dressing: Drizzle the fig balsamic vinaigrette over the salad. Toss gently to coat.
  • Serve: Serve immediately with additional grated Parmesan cheese if desired.


  • For a vegetarian version: Omit the prosciutto. You can add crumbled goat cheese or feta for a salty element.
  • Rip the prosciutto: For a more rustic look, tear the prosciutto into bite-sized pieces instead of arranging it like roses.
  • Make-Ahead: The vinaigrette and frico can be made a day in advance. Store the vinaigrette covered in the refrigerator and the frico in an airtight container at room temperature.

Enjoy this delicious and sophisticated salad!


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