Veneto Prosecco and Fig Salad

Eleanor Craig

This elegant salad draws inspiration from the Veneto region, renowned for its exquisite Prosecco. Combining the bubbly brightness of Prosecco with the sweetness of figs, this dish offers a celebration of textures and flavors that dance together beautifully. Perfect for enhancing any dining experience, this salad pays homage to the Italian tradition of balancing simplicity with refined taste.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 5

Total Time 30

Course Salad

Cuisine Italian

Servings bowls

Calories 149 kcal

Ingredients

Salad Ingredients

1 cup organic arugula
½ cup fresh figs quartered
¼ cup walnuts toasted
2 tablespoons crumbled Gorgonzola cheese fresh
1 tablespoon olive oil high quality
2 tablespoons balsamic glaze
¼ cup Prosecco dry, chilled

Salt and pepper

1 pinch salt to taste, preferably sea salt
1 pinch ground black pepper to taste

Instructions

Combine the arugula, figs, toasted walnuts, and Gorgonzola in a large mixing bowl. Toss gently to ensure even distribution.
Drizzle the olive oil over the salad mixture. Toss lightly, ensuring no bruising of the delicate arugula leaves.
Add the Prosecco and balsamic glaze. Toss again gently to coat all ingredients.
Season with salt and freshly ground black pepper to taste. Adjust based on the sweetness of the figs.

Notes

To elevate this salad, try a sprinkle of candied nuts for added crunch. For a vegan option, omit Gorgonzola and use nutritional yeast for a cheesy flavor.

Nutrition

Calories: 149kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 92mgPotassium: 138mgFiber: 1gSugar: 7gVitamin A: 216IUVitamin C: 1mgCalcium: 63mgIron: 0.4mg

Feedback is key!