fresh black mission or Kadota figs, cut in half
tablespoons chopped fresh rosemary leaves
tablespoons balsamic vinegar
large sprigs Italian parsley
ounces fresh arugula, washed and spun dry to yield 2 cups
tablespoons extra-virgin olive oil
ounces prosciutto di Parma
Preheat the grill or broiler. Place 12 fig halves cut side down on the grill or cut side up on the broiler pan and cook 3 minutes, until just lightly browned. Transfer to a mixing bowl and allow to cool. Add the remaining figs, rosemary, balsamic vinegar, Italian parsley, arugula, and olive oil to the cooled grilled figs and gently mix with your hands so as not to break the figs up. Divide the prosciutto and serve immediately.