Wild Field Salad With Prosciutto and Figs
- Organic Spring Mix
- Prosciutto slices
- One fig per plate
- Whole pecans
- Strawberry balsamic vinegar
- Grape seed oil or avocado oil
How to make it:
- This is a quick and easy hearty salad that is the perfect lunch for a springtime brunch.
- Mix strawberry balsamic vinegar and oil.
- Toss in spring mix, quartered figs and pecans.
- Top with prosciutto slices.