Fresh fig, prosciutto, and arugula salad with parmesan shavi

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Balsamic vinegar
½ teaspoon Dijon mustard
Freshly ground black pepper to taste
6 tablespoons Extra-virgin olive oil
2 larges Bunc arugula; (about 1/2 pound
; total)
6 Firm-ripe green or purple figs; (about 1/2 pound)
1 Thin prosciutto slices; (preferably San
; Daniele; about 6
; ounces total), up
; to 8
⅓ pounds Piece Parmigiano-Reggiano; About

Directions

VINAIGRETTE

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.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 724 Calories (kcal); 81g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.

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