Goat Cheese Stuffed Fig, Melon and Prosciutto Salad
5.5ouncesgoat cheeseat room temperature
2tablespoonsminced fresh savory herbs like thymerosemary, parsley or chives
sliced melonsor chunks if you prefer
fresh herbs for garnish
For the Honey Vinaigrette
2tablespoonsextra virgin olive oil
1tablespoonSlide Ridge Honey Wine Vinegar
2teaspoonshoneyor more to taste
chopped basil and mint
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..
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
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.