Fig and Prosciutto Salad With Goat Cheese and Spinach

Photo provided by HELANA BRIGMANFigs and Prosciutto With Goat Cheese can satisfy your fig craving before the fruits disappear for the season.

Serves 1. “This recipe is a Brigman take on an antipasto classic.”

3 strips prosciutto, cut into slices
1 large handful spinach

5 figs, quartered

1 oz. goat cheese, broken into pieces

On a large plate, place the prosciutto slices in a circular round so that you have a border for your spinach. Fill in the center with a handful of fresh spinach and top with quartered figs and goat cheese.

Serve with your favorite vinaigrette drizzled lightly on top.