Grilled chanterelles and prosciutto-wrapped figs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Prosciutto di Parma thinly sliced |
| ½ | cup | Extra-virgin olive oil |
| 3 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 10 | Ripe but firm Black Mission figs trimmed, halved lengthwise | |
| 4 | ounces | Chanterelle mushrooms wiped clean |
| 8 | cups | Arugula leaves loosely packed |
| ¼ | cup | Mixed edible flowers (opt) |
Directions
1. Using a small sharp knife, cut twenty 3-by-1-inch strips from the prosciutto. Cut the remaining prosciutto into 1-by--inch strips.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper. Reserve cup of the dressing and set aside. Pour the remaining vinaigrette into a medium nonreactive bowl. Add the fig halves and mushrooms and toss gently. Let marinate for 30 minutes.
3. Light a grill or preheat the broiler. Remove the fig halves from the marinade one at a time and wrap individually in the large strips of prosciutto. Alternating with the mushrooms, thread 5 of the wrapped fig halves onto each of four 10-inch long wooden skewers.
Grill or broil for about 1 minute on each side until lightly browned.
Transfer to a plate.
4. In a large salad bowl, toss the arugula with the reserved dressing.
Divide among 4 large salad plates. Arrange the prosciutto-wrapped figs and mushrooms from 1 skewer on each salad. Garnish with edible flower and the remaining small slivers of prosciutto. Serve immediately.
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95