Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings
“Gourmet Magazine”Vinaigrette:
2 T. OLIVE MILL Fig Balsamic
½ t. Dijon mustard
Fresh ground pepper
6 T. OLIVE MILL extra virgin olive oil
Salad: 2 large bunches arugula (about ½ lb.)
6 green or purple figs
6-8 large thin prosciutto slices
1/3 lb. Parmigiano-Regiano cheese
In a small bowl whisk together vinegar, mustard, pepper and salt to taste for vinaigrette. Discard stems from arugula and transfer leaves to a large bowl. Trim tough ends from figs and cut each into 8 wedges.
Cut prosciutto slices into bite sized pieces. Toss arugula with prosciutto,Sprinkle shaved parmesan over greens and dress with vinaigrette.
