Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan

Name: Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams cup (about smoked Marcona or smoked regular almonds; 2 liters baby arugula; 118 milliliters canola oil; 2 Tbsps confectioners sugar; 1 Tbsp fleur de sel; 16 fresh figs; 255 grams cup (about fresh ricotta; 3 Tbsps grapeseed oil; 177 milliliters heavy cream, well chilled; 1 Juice of lemon; 0 teaspoons kosher salt; 118 milliliters extra-virgin olive oil; 170 grams thinly sliced prosciutto, trimmed of excess fat; 118 milliliters turbinado sugar

Arugula with Brûléed Figs, Ricotta, Prosciutto, and Smoked Marzipan might be just the side dish you are searching for. This recipe serves 8. One serving contains 731 calories, 11g of protein, and 61g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of fleur de sel, heavy cream, grapeseed oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

Arrange a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a medium bowl, combine the almonds, grapeseed oil, confectioners' sugar, and salt and stir to combine.

Ingredients you will need

Powdered Sugar

Grape Seed Oil

Almonds

Salt

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Bowl

Spread the mixture on the prepared baking sheet and bake until golden brown and aromatic, 12 to 15 minutes.

Ingredients you will need

Spread

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Baking Sheet

Oven

Transfer to a cutting board to cool then coarsely chop. DO AHEAD: The smoked marzipan can be made in advance and stored, in an airtight container at room temperature, up to 5 days.

Ingredients you will need

Marzipan

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Cutting Board

Line a large plate with paper towels.

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Paper Towels

In a large heavy skillet over moderately high heat, heat the oil until shimmering. Working in batches, fry the prosciutto, flipping occasionally, until golden brown and crispy, about 30 seconds per side.

Ingredients you will need

Prosciutto

Cooking Oil

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Frying Pan

Transfer as done to the paper-towel-lined plate. DO AHEAD: The prosciutto can be made in advance and stored, in an airtight container at room temperature, up to 4 hours.

Ingredients you will need

Prosciutto

In a medium bowl, beat the heavy cream until soft peaks form.

Ingredients you will need

Heavy Cream

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Bowl

In a second medium bowl, combine the ricotta and salt.

Ingredients you will need

Ricotta Cheese

Salt

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Bowl

Whisk about 1/3 of the whipped cream into the ricotta to lighten it. Gently fold the remaining 2/3 of the whipped cream into the mixture until fully incorporated but still light. DO AHEAD: The ricotta cream can be made in advance and refrigerated, covered, up to 1 hour.

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Whipped Cream

Ricotta Cheese

Cream

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Whisk

Preheat the broiler and line a baking sheet or broiler pan with aluminum foil.

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Aluminum Foil

Baking Sheet

Broiler Pan

Broiler

Trim the tops off each fig then cut them in half lengthwise. Gently open each fig half to expose its flesh and place, skin-side-down, on the prepared baking sheet or broiler pan.

Ingredients you will need

Figs

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Baking Sheet

Broiler Pan

Sprinkle with sugar and broil, about 6 inches from the flame, until the sugar bubbles, about 90 seconds. Just before serving, sprinkle with fleur de sel.

Ingredients you will need

Fleur De Sel

Sugar

In a small bowl, whisk together the olive oil and lemon juice.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Place the arugula in a large serving bowl or platter, drizzle with vinaigrette, and toss to coat. Season with salt and pepper then top with the smoked marzipan, crispy prosciutto, dollops of ricotta cream, and brûléed figs.

Ingredients you will need

Salt And Pepper