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Fresh Fig, Prosciutto and Parmigiano Reggiano Salad

Fresh Fig, Prosciutto and Parmigiano Reggiano Salad

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Balsamic Vinegar
Extra Virgin Olive Oil

A perfect easy summer salad using fresh figs at their peak of ripeness to add a sweet juicy flavor to a simple salad.

Ingredients:

For the vinaigrette:

  • 2 tablespoons DeLallo Balsamic vinegar
  • freshly ground black pepper to taste
  • 6 tablespoons DeLallo Extra Virgin Olive Oil

For the salad:

  • About 1/2 pound mixed salad greens
  • 1/2 pound firm-ripe fresh purple figs (about 8-10 figs)
  • 1/2 pound thin prosciutto slices, about 8-10 slices
  • Shavings of Parmigiano-Reggiano to top each salad

Directions:

In a small bowl whisk together vinegar, pepper, and salt to
taste. In a slow stream whisk in oil until incorporated.

Trim tough stem ends
from figs and cut each fig in half. With a vegetable peeler shave thin
slices of Parmigiano-Reggiano.

Toss arugula with about 3
tablespoons vinaigrette and mound in center of each of plate.
Arrange prosciutto pieces into a rose shape around each mound of arugula . Arrange figs and Parmigiano-Reggiano
shavings on and around salad and drizzle salads with remaining
vinaigrette.

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