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.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Salad
Cuisine: Italian
Keyword: Fig, Prosciutto and Parmesan Salad
Servings: 2
Ingredients
FOR THE SALAD
1/8poundarugula or mache
4mediumfirm-ripe purple figs,about ¼ pound
2mediumfirm-ripe green figs,about ¼ pound
3slicesSan Daniele prosciutto
1pieceParmigiano-Reggiano,about 1/8 pound
FOR THE DRESSING
1tablespoonbalsamic vinegar
2tablespoonsolive oil,extra-virgin
Freshly ground black pepper, to taste
Fine sea salt, to taste
Instructions
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.