Grilled chanterelles and prosciutto-wrapped figs

Yield: 4 servings

Measure 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 \N 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)

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

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