Arugula Salad With Figs, Prosciutto, Walnuts, and Parmesan |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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 this recipe Ingredients:
4 tablespoons olive oil |
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons) |
1 tablespoon raspberry jam |
3 tablespoons balsamic vinegar |
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces) |
1 small shallot, very finely minced (about 1 tablespoon) |
salt & fresh ground pepper |
5 ounces arugula (about 8 cup, slightly packed & stemmed) |
1/2 cup walnuts, toasted and chopped |
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler) |
Directions:
1. 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.
2. 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.
3. 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.
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