Goat Cheese Stuffed Fig, Melon and Prosciutto Salad


  • 5.5 ounces goat cheese at room temperature
  • 2 tablespoons minced fresh savory herbs like thyme rosemary, parsley or chives
  • 6-8 fresh figs
  • 4 cups baby arugula
  • sliced melons or chunks if you prefer
  • 6-8 slices aged prosciutto
  • fresh herbs for garnish

For the Honey Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Slide Ridge Honey Wine Vinegar
  • 2 teaspoons honey or more to taste
  • salt
  • chopped basil and mint


  1. Mix the minced herbs into the goat cheese. Remove the stem from the figs and then slice halfway down the fruit into quarters, but don't slice all the way through. Spoon about a tablespoon of the goat cheese into each of the figs and set aside..
  2. Meanwhile, dress the arugula with the vinaigrette and place half of it on a plate with half of the thin slices or chunks of melon and 3-4 slices of prosciutto. Season with kosher salt and freshly cracked black pepper and fresh herbs if desired. Add 3-4 figs, drizzle with more vinaigrette or a great aged balsamic vinegar and serve. Repeat with remaining ingredients to serve a friend.

For the dressing

  1. Combine the extra virgin olive oil and the white balsamic vinegar in a mixing bowl. Add more honey to taste until the sweetness takes the edge off the vinegar. Add a few pinches of salt a little at a time until the vinaigrette tastes balanced. Add the chopped herbs and allow to sit for thirty minutes to infuse.