Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
2 tablespoons balsamic vinegar |
1/2 teaspoon dijon mustard |
freshly ground black pepper to taste |
6 tablespoons extra-virgin olive oil |
2 large bunches arugula (about 1/2 pound total) |
6 firm-ripe green or purple figs (about 1/2 pound) |
6 to 8 large thin prosciutto slices (preferably san daniele; about 6 ounces total) |
a piece parmigiano-reggiano (about 1/3 pound) |
Directions:
1. Make vinaigrette In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
2. Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
3. Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
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