When I started this blog, I was unsure how long I could go without repeating featured ingredients. Certainly one, probably two years, but could I make it three, four or five years? 21 months in so far and I am still going strong, but I decided to make an exception this week. What ingredient deserves this exception? Figs, of course! If there is one ingredient to make even more recipes with, it should be the ingredient highlighted in my blog’s name!
I have seen this recipe in various forms throughout the blogosphere, however none are quite like this one. Yes, many have figs, melon, and mozzarella, but I haven’t seen any that swap prosciutto for a vegetarian option. Prosciutto can be a hard taste to replace with vegetarian ingredients, that is until my friend told me about these mesquite smoked almonds from Trader Joes. Of course, the texture is quite difficult, but these almonds add the perfect smoky crunchy that enhance many recipes.
You will be craving this sweet and smoky salad combination all year round, but figs are only in season for a short short time, so make it today!
Fig Melon & Mozzarella Salad
A sweet and smoky salad to enjoy all fig season long, so 3 weeks...
- 4 fresh figs
- 1/2 small cantaloupe
- 1/2 avocado
- 3 oz fresh mozzarella balls
- 1/2 cup watercress
- 2 tbsp mesquite smoked almonds
- 2 tsp white balsamic
- 1 tsp olive oil
Slice the fresh figs in half.
Using a melon baller, ball melon from half of a small cantaloupe.
Cube half an avocado
Finely chop 2 tablespoons of mesquite smoked almonds
Assemble the salad by arranging the first 5 ingredients in a shallow dish. Sprinkle the almonds on top of the salad.
In a small bowl, mix together the vinegar and oil. Lightly dress the salad with this mixture.
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