Wow. I can’t believe it’s been just over a year since I came up to work visual effects in Vancouver, BC. The time really flew by. This recipe is something that I made when I first came up here after finding one of my favorite shops Home on the Range Organics. If you’ve been following us on Instagram, you’ll recognize this as the only place in Vancouver to have a bone broth bar and collagen popscicle stand. They also are the only place in Western Canada that sells Great Lakes Gelatin. Gotta keep the gut healthy right? 🙂
I had planned to post this last year when it was first made, but since it was so amazing, I wanted to include it as our unpublished recipe from The Best Paleo Recipes eBook from earlier this year. Now that the ebook is no longer available (don’t worry, there will be another one for next year too), we decided that it would be the perfect time to share the recipe.
It was actually this recipe that helped inspire me to use the duck prosciutto in the TurDucketta recipe from last Thanksgiving. Whenever I bring the duck prosciutto to a gathering of any kind, everyone rants and raves at how good it is. I honestly want to try my hand at making my own. I definitely need to give it a shot. After I go duck and goose hunting in the fall would be perfect.
While the duck prosciutto is a key ingredient of this salad, the real stars are the figs. In the later half of summer, figs are available in abundance here in Vancouver. The sweetness of the figs combined with the tang of the balsamic reduction and the smoky, salty, umami-ness of the duck prosciutto come together to make a perfect salad that is simple to make and will sure to wow anyone you serve it to.
If you don’t have access to duck prosciutto, you can either make your own, or use some high quality pork prosciutto or speck (cured meat similar to prosciutto but smokier). Make this salad for any summertime meal. It’s perfect for those low key backyard meals or even to bring to a BBQ. Be sure to let us know what you think!
- 4 oz Duck Prosciutto, sliced thin
- 4-8 figs cut into quarters
- 4 cups organic salad greens
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- goat cheese
- Pour balsamic vinegar into a saucepan and heat on the stove over low heat and let reduce by 3⁄4. The goal should be to have a runny syrup consistency.
- While balsamic vinegar is reducing, prep your salad by placing mixed greens into a bowl and tossing with olive oil, then layer figs, goat cheese and duck prosciutto on top.
- Remove balsamic reduction from the stove and allow to cool slightly, about 3-5 minutes. You don’t want to let it cool too much or it will harden and won’t be nearly as pourable.
- Drizzle balsamic reduction over salad and serve.
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