Fig season is so short, and fresh figs just don't store well.

Fortunately, you can use dried figs in this salad. Simply chop, place in a measuring cup, and fill to the one-cup mark with water, sherry, or both. Let stand while you make the salad, then drain and add the figs.

Ingredients:

1 cup figs
½ cup walnuts
1 ½ Tbsp. white wine vinegar
2 tsp. raspberry jam
2 tsp. minced shallot
½ tsp. Dijon mustard
⅛ tsp. each salt and pepper 2 Tbsp. walnut oil
1 Tbsp. olive oil
8 cups baby aragula (frisee also works well)
2 oz. prosciutto, torn into long ribbons

Directions:

Cut figs into ¼” pieces. Toast walnuts at 350⁰ for 10 minutes, then chop coarsely.

In a small bowl, whisk together vinegar, jam, shallot, mustard, salt, and pepper. Slowly whisk in walnut and olive oils.

In a large bowl, combine aragula, figs, walnut, and prosciutto. Toss with dressing. Serves 4.