Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

1⁄4 cup extra-virgin olive oil
2 ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide ribbons
3 tablespoons balsamic vinegar
1 tablespoon raspberry jam
1⁄2 cup dried figs, stemmed and chopped into 1⁄4-inch pieces
1 small shallot, minced
Salt and pepper
5 ounces (5 cups) baby arugula
1⁄2 cup walnuts, toasted and chopped
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler (1 cup)

Instructions

  1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper towel–lined plate and set aside to let cool.
  2. Whisk vinegar and jam 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 oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature.
  3. Toss arugula and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

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