Fresh fig, prosciutto, and arugula salad with parmesan shavi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Dijon mustard |
| Freshly ground black pepper to taste | ||
| 6 | tablespoons | Extra-virgin olive oil |
| 2 | larges | Bunc arugula; (about 1/2 pound |
| ; total) | ||
| 6 | Firm-ripe green or purple figs; (about 1/2 pound) | |
| 1 | Thin prosciutto slices; (preferably San | |
| ; Daniele; about 6 | ||
| ; ounces total), up | ||
| ; to 8 | ||
| ⅓ | pounds | Piece Parmigiano-Reggiano; About |
Directions
VINAIGRETTE
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.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 724 Calories (kcal); 81g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.