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Ingredientes
- 3 c. fresh figs stems removed
- 3 Tbsp. pomegranate molasses
- 1/2 c. extra-virgin extra virgin olive oil plus
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 bn baby spinach
- 2 Tbsp. fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 ounce prosciutto di Parma thinly sliced
- 4 slc Italian peasant bread 1" thick toasted in 400 degre
- Â Â oven for 2 min
Direcciones
- Chop 1 c. of the figs and place in the bowl of a food processor with the molasses. Buzz till smooth and drizzle in 1/2 c. extra virgin olive oil till mix is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.
- Place baby spinach in a large salad bowl and toss with lemon juice, remaining extra virgin olive oil, salt and pepper.
- Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 420 | 97% |
| Total Fat 47.49g | 59% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 351mg | 10% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.44g | 0% |
| Protein 1.78g | 3% |
