Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

By MooK

Ingredients

• 4 Tablespoons extra-virgin olive oil *
• 2 Ounces thinly sliced prosciutto
• 1 Tablespoon honey
• 3 Tablespoons balsamic vinegar * *
• 1/2 Cup dried figs
• 1 Small shallot
• table salt
• ground black pepper
• 8 Ounces arugula , stemmed and lightly packed (about 8 cups) * * *
• 1/2 Cup toasted chopped walnuts
• 2 Ounces Parmesan cheese * * * *
• This would be the perfect opportunity to use a bottle of special, high-quality extra-virgin olive oil.
• For best flavor, use a well-balanced balsamic vinegar to pair with the high-quality extra-virgin olive oil.
• Arugula is sold in both bags and bunches. Bags contain prewashed leaves, which make prep a breeze; the leaves on bunches, however, are usually larger, which makes for a more hearty salad. Use whichever you prefer.
• The Parmesan cheese is shaved for use as a garnish, so purchase the cheese in wedge form, not grated.

Preparation

Step 1

Prepare Ingredients

Cut 2 ounces prosciutto into 1/4-inch-wide ribbons. Remove stems from 1/2 cup dried figs and chop fruit into 1/4-inch pieces. Very finely mince 1 small shallot to yield 1 tablespoon. Remove stems from 8 ounces arugula. (If using arugula bunches, wash and dry arugula.) Chop enough walnuts to yield 1/2 cup. Shave 2 ounces Parmesan into thin strips with vegetable peeler.

Toast Nuts and Cook Prosciutto

Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl. Wipe out empty pan with paper towel. Heat 1 tablespoon olive oil in empty pan over medium heat. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. Using slotted spoon, transfer to paper towel–lined plate and set aside to cool.

Soften Figs and Make Dressing

Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let cool to room temperature.

Toss Salad and Serve

Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. Divide salad among individual plates. Top each with portion of prosciutto, walnuts, and Parmesan.