Fancy salad with fresh arugula which goes very well with the high quality Proscuitto di Parma
Recipe by: Stephanie Magilow
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.
INGREDIENTS - 4 servings
4 Oz arugula
4 Oz black mission figs stems removed
2 Oz Parmesan cheese, divided
6 Oz prosciutto di Parma
Cup olive oil
Teaspoon sea salt
Teaspoon black pepper freshly ground
1 Clove garlic cloves smashed and peeled and left whole
1 Tablespoon balsamic vinegar
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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