Duck Prosciutto Salad with Figs, Walnuts & Goat Cheese
This duck prosciutto salad comes together fast, but eats like something far more thought out. The richness of the duck meets sweet figs, toasted walnuts, and fresh greens, creating a balance that feels clean but still satisfying. It’s simple, intentional, and built to let each ingredient stand on its own.
Duck prosciutto has a depth that works best when it isn’t overworked. This salad keeps things straightforward, letting the contrast do the heavy lifting. The greens bring freshness, the figs soften the salt, and the walnuts add just enough texture to keep every bite interesting.
It’s a plate that fits just as well as a light lunch as it does next to a board or alongside something warm.
Ingredients
For the salad:
2–3 cups baby greens (or arugula)
3–4 fresh figs, quartered (or 2–3 tbsp fig jam)
2–3 oz duck prosciutto, thinly sliced
1/4 cup walnuts
2–3 oz goat cheese, crumbled
For the dressing:
2 tbsp olive oil
1 tbsp fresh lemon juice (or light balsamic)
1 tsp honey (optional)
Salt and freshly cracked black pepper
Instructions
1. Toast the walnuts
Place walnuts in a dry pan over medium heat for 3–5 minutes until lightly toasted and fragrant. Set aside.
2. Prepare the dressing
Whisk together olive oil, lemon juice, and honey. Season lightly with salt and pepper.
3. Dress the greens
Add the greens to a bowl and toss lightly with the dressing until just coated.
4. Build the salad
Transfer the greens to a plate. Add figs, walnuts, and goat cheese across the top.
5. Finish with duck prosciutto
Lay the duck prosciutto over the salad rather than mixing it in.
6. Serve
Finish with cracked black pepper and a light drizzle of olive oil if needed.
Chef Notes
Lay the duck prosciutto on last to keep its texture intact, otherwise, it can fall apart a bit. Don't overdo it with the dressing - a little goes a long way for flavor here.
If you're using fig jam, rather than cut figs, warm it just a bit with the walnuts and mix in just a touch of olive oil to thin it out.
Substitutions & Tips
Instead of the goat cheese, burrata can have a much more rich flavor. Pecans or hazelnuts can do well here - or, if allergens play a factor, this is still great without any kind of nut.
For a little more sweet, adding lemon juice can really brighten this salad up. If figs aren't in season right now, fig jam is fine here, and can go great mixed in with the honey.
Serving & Storage
Serve immediately after assembling for the best "crunch" and freshest lettuce. If prepping ahead, keep the dressing separate and mix it all together just before serving. Leftovers should be stored without dressing and consumed within 24 hours.
Published
Find more delicious recipes