Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan
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Ingredients
- 4 tablespoons extra-virgin olive oil
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons
- 1 Tablespoon raspberry jam
- 3 Tablespoons balsamic vinegar
- 1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces
- 1 small shallot, very finely minced (about 1 tablespoon)
- Table salt and ground black pepper
- 5 ounces lightly packed stemmed arugula (about 8 cups)
- 1/2 cup toasted, chopped walnuts
- 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
- Serves 6
- Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.
Instructions
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan.
- Serve immediately.