fig, blueberry & prosciutto salad

fig-2-1fig-2I fell in love with figs after trying my first one in Oregon a while back.  I’d previously eaten fig jam, dried figs, and fig newtons – but seriously – nothing compares to a fresh, ripe fig.  Its sweet, delicate flavor and contrasting textures have me looking forward to fig season every year.  Figs are versatile and there are so many ways to use them to whip up an excellent dish.  In this salad, I combined figs, blueberries, parmesan, prosciutto, walnuts, my favorite olive oil and passion fruit vinegar to make a vibrant plate that highlights the beauty of figs.


  • 6-8 figs (black mission, brown turkey are my favorites)
  • 1 cup of blueberries, rinsed
  • 3 oz. of parmesan reggiano
  • 3 slices of prosciutto
  • 1/2 cup of walnuts, roughly chopped
  • 2 tbsp Tuscan EVOO and 1 tbsp Apero passion fruit vinegar from Oregon Olive Mill
  • a dash of salt & pepper


  1. Slice ripe figs and prosciutto. Wedge off small chunks of parmesan and chop walnuts.
  2. Assemble salad by layering figs, prosciutto, parmesan, blueberries, and walnuts. Drizzle evenly with olive oil and vinegar. Sprinkle with salt and pepper. Serve with rustic bread slice.

Serves 2

enjoy! p.s. check out Red Ridge’s online store – they’ve got some great gift boxes.