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Johnson Estate Winery

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
From Rebecca Hayes, Cooks Illustrated. Pair with Johnson Estate’s Freelings Creek Pinot Noir or Chautauqua Rouge.
  • 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

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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