Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

By carvalhohm

Ingredients

• 4 4 4 tablespoons extra-virgin olive oil
• 2 2 1/4-inch ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 3 3 3 tablespoons balsamic vinegar
• 1 1 1 tablespoon raspberry jam
• 1/2 1/2 1/2 cup dried figs, stems removed, fruit chopped
• 1 1 1 small shallot, minced (about 1 tablespoon)
• salt and freshly ground black pepper
• 5 5 5 ounces loosely paked baby arugula, washed and dried
• 1/2 1/2 1/2 cup walnuts, toasted and chopped
• 2 2 2 ounces Parmesan cheese, shaved with a vegetable peeler

Details

Servings 6

Preparation

Step 1

Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat; add the prosciutto and fry until crisp, stirring frequently. Using a slotted spoon, transfer to paper towel lined plate and set aside to cool.

Whisk the vinegar and jam together in a medium microwave-safe bowl until combined; stir in the figs. Cover with plastic wrap, cut several steam vents in the plastic, and microwave on high until the figs are plump, 30 seconds to 1 minute.

Whisk in the remaining 3 tablespoons oil, the shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper until combined. Cool to room temperature.

Toss the arugula with the vinaigrette in a large bowl; season with salt and pepper to taste. Divide the salad among individual plates or bowls; top each with a portion of the prosciutto, walnuts, and Parmesan. Serve.