Fig Salad with Crème Fraîche, Mint, and Prosciutto

Our fig tree is exploding. Having a fig tree is a mixed blessing. They are a huge mess and we basically have 1,000 figs that need eating. Here is one way to get the job done. Oh, did I mention we also have overgrown mint and a lemon tree?

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Fig Salad with Crème Fraîche, Mint, and Prosciutto

Serves 6

1⁄3 cup crème fraîche or whole sour cream
1 Tbs water
1 tsp grated lemon rind
2 tsp fresh lemon juice
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
24 small dark-skinned fresh figs, halved (such as Black Mission, about 2 lbs)
1⁄4 cup chopped fresh mint
3 very thin slices prosciutto, cut into 1⁄2-inch strips (about 1⁄2 cup)
Mint sprigs (optional)

Combine first 6 ingredients, stirring well with a whisk.

Arrange figs on a platter. Drizzle with crème fraîche mixture. Sprinkle with chopped mint and prosciutto. Garnish with mint sprigs, if desired.

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One thought on “Fig Salad with Crème Fraîche, Mint, and Prosciutto

  1. Your figs look fantastic! Our tree is in its first productive year, and we can eat all it produces, but I hope for better years to come, perhaps to my coming chagrin. It’s tomatoes, zucchini, cucumbers, and peppers that are overspilling the counters I so prefer to keep clear. —They’re not clear; they’re stacked. Gonna roast peppers and make even more sauce.

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