Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

Total Time:
30 min
Prep:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Freshly ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 large bunches arugula (about 1/2 pound total)
  • 6 firm-ripe green or purple figs (about 1/2 pound)
  • 6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
  • About 1/3 pound piece Parmigiano-Reggiano
Directions
  • Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

  • Discard 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 desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently to form 6 pieces 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.

  • Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces 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.


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