Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
From Rebecca Hayes, Cooks Illustrated. Pair with Johnson Estate’s Freelings Creek Pinot Noir or Chautauqua Rouge.
Ingredients
- 2 ozs thinly sliced prosciutto, cut into 1⁄4 inch ribbons
- 1 tbsp raspberry jam
- 4 tbsps extra-light olive oil
- 3 tbsps Balsamic vinegar
- 1 small shallot, minced very finely
- salt and pepper
- Arugula leaves (5 os or more)
- 1/2 cup dried figs, stems removed, chopped into 1⁄4 inch pieces
- 1/2 cup chopped walnuts, lightly toasted
- 2 ozs Parmesan cheese, shaved into thin strips with a vegetable peeler
Directions
Ingredients 1-6 are for the dressing. Ingredients 7-10 are for the salad.
Heat 1 tablespoon olive oil in a skillet and add prosciutto and fry until crisp, stirring frequently, about seven minutes. Transfer to a paper towel-lined plate and set aside.
Whisk jam and vinegar in a medium bowl; add figs and microwave figs about 30-60 seconds until plump. Whisk in remaining oil, shallot, 1/4 tsp salt, and 1/8 tsp pepper. Toss to combine and let cool.
Toss arugula and vinaigrette in a large owl; adjust seasonings and salt and pepper. Divide salad amongst individual plates, top each with prosciutto, walnuts, and Parmesan. Serve immediately.
