Prosciutto di parma with grilled fresh fig salad

1 Servings

Ingredients

Quantity Ingredient
12 Figs, cut in half
2 tablespoons Fresh rosemary leaves, chopped
2 tablespoons Balsamic vinegar
12 Sprigs Italian parsley
½ pounds Arugula leaves, washed &spun dry, to yield 2C
3 tablespoons Extra virgin olive oil

Directions

Preheat grill or broiler.

Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin olive oil.

Gently mix with hands so as not to break the figs up. Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately.

Yield:: 4 servings

Posted to MC-Recipe Digest V1 #347 Recipe by: MOLTO MARIO

From: "suechef@..." <suechef@...> Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)

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