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Procuitto wrapped Fig and Arugula Salad

Black Mission Fig surprised, with Fresh Arugula

Total time
30 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

Procuitto wrapped Fig and Arugula Salad

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Ingredients

( 4 servings )
  • 4 Oz Arugula
  • 4 Oz Dried Black Mission Fig
  • 2 Oz Parmesan cheese Regianno, preferably
  • 6 Oz Proscuitto di Parma Dulce if available
  • 14 Cup Olive Oil
  • 12 Teaspoon Sea Salt
  • 12 Teaspoon Black Pepper Freshly Ground
  • 1 Tablespoon Balsamic Vinegar
  • 1 Clove Garlic Smashed, peeled and left whole

Preparation

  • Preheat the oven to 350 degrees.
  • In a small lidded container, combine all vinaigrette ingredients and shake vigorously. Put in the refrigerator for at least 10 minutes or up to 3 days.
  • Stem the figs, and cut and X into the top of each fig, making sure to not cut through the bottom third. Cut some of the Parmesan to 12 - ¼” squares.
  • Place the cubed Parmesan cheese inside of the X space of the fig and wrap it in ½ piece of the prosciutto, tightly wrapping the fig. Bake 10 minutes or until the prosciutto gets crispy. Allow to cool to room temperature.
  • Toss the Arugula with the vinaigrette and divide between four plates. Top each portion with three baked figs and some shavings of Parmesan, sliced with a vegetable peeler. Serve immediately.

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