Fig, Prosciutto and Parmesan Salad
For this recipe, ripe figs are crosscut and squeezed on the base to reveal some of the flesh. The prepared figs combined with arugula and Parmesan.
FOR THE SALAD
- 1/8 pound arugula or mache
- 4 medium firm-ripe purple figs, about ¼ pound
- 2 medium firm-ripe green figs, about ¼ pound
- 3 slices San Daniele prosciutto
- 1 piece Parmigiano-Reggiano, about 1/8 pound
FOR THE DRESSING
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil, extra-virgin
- Freshly ground black pepper, to taste
- Fine sea salt, to taste
- In a small bowl whisk together vinegar, salt, pepper, and in a slow stream whisk in oil until emulsified.
- Discard stems from arugula, transfer leaves to a large bowl and toss with the dressing. Trim tough stem ends from figs and split them in 4 from side to tip. Trim some of the fat from prosciutto if desired. Halve the prosciutto slices lengthwise.
- Serve the salad on individual plates, arranging the prosciutto halves and alternating with the two purple and one green fig per plate. With a vegetable peeler, shave about 12 thin slices from the Parmigiano-Reggiano. Arrange Parmigiano-Reggiano shavings on top and serve immediately.