Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.
- 3 to 4 slices prosciutto di Parma
- 4 ounces La Tur cheese, at room temperature
- 3 tablespoons buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Champagne vinegar
- Fine sea salt
- 1 7-ounce package baby arugula
- 6 to 8 fresh figs, quartered
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
401 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 29 grams protein; 81 milligrams cholesterol; 2223 milligrams sodium
- Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
- Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
- Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.