Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

Recipe Ingredients

		Vinaigrette
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Dijon mustard
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
		Salad
2		Arugula - (abt 1/2 lb total)
6		Firm-ripe green or purple figs - (abt 1/2
		Lb)
6		Prosciutto slices - (to 8), preferably
		San Daniele; (abt 6 oz total)
1/3 lb	151g / 5.3oz	Parmigiano-Reggiano

Recipe Instructions

Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

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 as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9332) - from the TV FOOD - NETWORK

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