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.
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