Makes 4 appetizer size salads
1 - 5.4 ounces Laura Chenel’s Summer Fig Log
4 ounces prosciutto, very thinly sliced
8 fresh figs, sliced into rounds
4 ounces small leaf arugula
3 tablespoons extra virgin olive oil, divided
1 lemon, juice and zest
Salt and Pepper
- Tear the prosciutto into wide ribbons. Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.
- In a medium bowl, toss the arugula with one tablespoon of the olive oil. Season with salt and pepper to taste.
- Divide the dressed arugula onto each plate. Crumble the Summer Fig Log over the arugula.
- Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015