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Fig-Arugula Salad

Fancy salad with fresh arugula which goes very well with the high quality Proscuitto di Parma

Total time
20 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.

INGREDIENTS - 4 servings
  • 4 Oz arugula
  • 4 Oz black mission figs stems removed
  • 2 Oz Parmesan cheese, divided
  • 6 Oz prosciutto di Parma
  • 14 Cup olive oil
  • 12 Teaspoon sea salt
  • 12 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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