Fig and Bresaola Salad

The end of the summer always brings us the most delectable fresh figs. They are among the things that I will make a special trip to the farmer's market to seek out this time of year. My daughter and I both like the green colored Calimyrna figs, but the black mission and brown turkey figs are equally delicious when they are soft and ripe.  The sweet figs, salty bresaola, and peppery bite of wild arugula come together in this beautiful salad. You may also wish to add shaved Parmigiano Reggiano to further round out the flavors. Regardless, it will make a perfect beginning or ending to any meal.

This is an excelled dish to prepare for a large party or family style dinner as it will hold quite well and looks so lovely on a large platter.

Figs are an excellent source of dietary fiber as well as being one of the most highly alkaline foods, making them useful in supporting the proper pH of the body. When buying figs, you want them to be soft if not practically mushy. Firm figs will lack the depth of flavor that the soft fleshy figs will have. If they are cracking and somewhat oozy, all the better.  Arugula is an excellent source of B vitamins (especially folate), and antioxidant vitamins A and C, as well as vitamin K which helps our bodies absorb calcium. It is considered a cruciferous vegetable like broccoli and kale and is loaded with phytochemicals that give it cancer preventing benefits. Bresaola does not really tout any health benefits, but it is quite tasty. It is a salted, cured, and air-dried beef that can be found in most cheese shops and purveyors of artisinal gourmet European products such as cheeses and meats.