Arugula salad with figs, prosciutto, walnuts, and parmesan

They bite that whole frying the prosciutto adds texture it works just as well sliced and used as a garnish without cooking it. Also that honey can be substitute for the Jam

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: remove stems from figs and chop into 1/4 inch pieces. Mince the shallot very fine. Chop the walnuts and toast them. Shave parmesan into thin strips which can be done with a vegetable peeler. Cut the prosciutto into 1/4 inch wide ribbons. Place the walnuts and parmesan into serving dishes to be added at the table

Step 2

Heat 1tbsp of the oil in a nonstick skillet over medium heat and add the prosciutto. Fry until crisp stirring frequently (about 7 minutes). Transfer to a paper towel lined plate to cool and reduce oil. Place in a serving dish to be added at the table

Step 3

Wisk the jam and vinegar in a medium microwave safe bowl. Stir in the figs. Cover with plastic wrap cutting several vents for steam. Microwave on high until the figs are plump (30-60 seconds). Wisk in 3tbsp of oil the shallot 1/4 tsp of salt and 2/8 tsp of pepper. Toss to combine and let cool

Step 4

Toss the arugula and vinaigrette in a large bowl. Season with salt and pepper to taste. Serve topping with the walnuts, parmesan and prosciutto