Goodness look how pretty. I was at the store the other day and saw a little box of fresh figs. I swear they were calling to me "Take us home, Amanda! Obviously we're scrumptious." So I gave them a ride to their new home (how could I not??), and we're all very happy together.
Sweet, chewy and seriously beautiful, in this recipe the figs balance the salty prosciutto and crisp zucchini so well. Hope you enjoy!
YIELD 4-6 servings
4 large zucchinis, "spiralized" or cut julienne
8 to 10 fresh figs, quartered
1/2 red onion, sliced
8 slices prosciutto (4 ounces), chopped into 1"-ish pieces
1 teaspoon butter or ghee
1 cup smoked gouda, shredded (optional)
1/3 cup olive oil
2/3 cup balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon coriander
1. Sauté onions in butter or ghee until nearly tender and translucent
2. Whisk sauce ingredients together and spiralize zucchini and set both aside
3. When onions are ready add zucchini noodles, figs and sauce to pan and cook until zucchini is tender to your preference (4-6 minutes, for me)
4. Stir prosciutto into the yumminess just before serving to warm it (or to crisp it, see note below)
5. Garnish with a sprinkle of shredded gouda and a few fig slices if you like
If you prefer crispy prosciutto, heat a skillet on medium/low and allow pieces 5-8 minutes to crisp up, flipping occasionally. Do your best to spread them out in the skillet, and if the skillet surface gets too dry, just add a little coconut oil.