Prosciutto Wrapped Figs with Jarlsberg & Apple Salad

Menu Part: 
Cuisine Type: 

A great combination. Prosciutto-wrapped figs are salty and sweet and pair well with the Jarlsberg cheese and apple salad, topped with Walnut Dressing.


6 black mission figs, halved
12 slices Jarlsberg cheese
12 mint sprigs
12 thin slices prosciutto
4 oz. watercress or greens
12 spiced walnut halves
2 oz. walnut dressing (below)
4 tbsp. diced caramelized apples, warmed
4 tsp. chopped chives
4 tsp. fig balsamico

Walnut Dressing:
8 oz. white vinegar
4 tbsp. minced shallots
1⁄2 tsp. ground cumin
2 tbsp. soy sauce
2 tbsp. fines herbes
Salt and pepper, to taste
1 qt. walnut oil


1. Stuff figs with cheese and mint, wrap with prosciutto, and secure. Butter a hot griddle. Brown figs about 1 min. on each side, until cheese melts.

2. Toss watercress and walnuts with walnut dressing.

3. For service, divide salad among plates; top each serving with 11⁄2 figs. Drizzle with fig balsamico and chopped chives.

Walnut Dressing:

Mix all ingredients except oil; whisk in oil until emulsified.

Yield: 5 cups.

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources