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Fresh Fig, Prosciutto, And Arugula Salad With Parmesan Shavings Recipe

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0 votes | 1050 views
Servings: 6

Ingredients

Cost per serving $0.33 view details
  • 2 Tbsp. balsamic vinegar
  • 1/2 tsp Dijon mustard Freshly-grnd black pepper to taste
  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 2 lrg bunches arugula - (abt 1/2 lb total)
  • 6 x hard-ripe green or possibly purple figs - (abt 1/2 lb)
  • 6 lrg , thin prosciutto slices - (to 8), preferably San Daniele, (abt 6 ounce total)
  • 1/3 lb Parmigiano-Reggiano

Directions

  1. Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil till emulsified.
  2. Throw away 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 you like. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently to create 6 pcs 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.
  3. Toss arugula with about 3 Tbsp. vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pcs 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.
  4. This recipe yields 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 44g
Recipe makes 6 servings
Calories 223  
Calories from Fat 178 80%
Total Fat 20.03g 25%
Saturated Fat 6.0g 24%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 410mg 17%
Potassium 31mg 1%
Total Carbs 1.76g 0%
Dietary Fiber 0.0g 0%
Sugars 1.01g 1%
Protein 9.06g 14%

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