Nutritional Info

Nutrition Facts

Serving Size 1 (672g)

Calories 560
Calories from Fat 259 (46%)
Amount Per Serving %DIV
Total Fat 28.8g 44%
Saturated Fat 8.2g 41%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 10.7g
Trans Fat 0.0g
Cholesterol 36.3mg 12%
Sodium 769.3mg 33%
Potassium 621mg 13%
Total Carbohydrate 60.9g 20%
Dietary Fiber 2.1g 8%
Sugars 26.9g
Protein 12.9g 26%

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Recipe Description
I love these grilled figs! Mouthfuls of heavenly sweetness wrapped in prosciutto. They are truly luscious, especially when perched on a bed of lively baby greens and surrounded by crunchy walnuts. Fresh figs are available in the early summer and again in the early fall. If your figs are not ripe, they will soften after a few days on the kitchen counter.
Prep time
25 min
Cook time
5 min
Ready In
30 min


Serves Tool

Serves To:USMetric
8   small ripe but firm figs
8   prosciutto, sliced paper thin
2 Tablespoon(T)  roasted walnut oil
5 Cup(c)  mixed baby greens, carefully rinsed and dried, if needed
1/4 Cup(c)  walnut balsamic vinaigrette
1/2 Cup(c)  candied walnuts or toasted walnuts
1 Pinch(pn)  black pepper, freshly ground, to taste


Cut each fig in half through the stem end. Cut each slice of prosciutto in half so each piece is just large enough to wrap around a fig half. Wrap each fig half with a piece of prosciutto so that the ends overlap on the fig's cut side. Press the ends of the prosciutto together to seal them (the moisture from the fig and prosciutto will hold them together). Set up a barbecue grill and preheat it to medium high. Brush each wrapped fig with some of the walnut oil and sprinkle pepper over it. Place the figs on the grill and cook, turning occasionally with tongs, until the prosciutto is golden browned and slightly crisp, about 2 minutes on each side. Transfer the figs to a plate and set aside. Just before you plan to serve the salad, place the greens in a large salad bowl. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the greens, then taste to see if more vinaigrette is needed. Transfer the greens to individual salad plates. Arrange 4 fig halves on each salad and top with candied walnuts. Serve immediately.

Additional notes

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