Fresh Fig, Prosciutto & Parmigiano-Reggiano Salad

An easy end-of-summer salad using fresh figs at their peak of ripeness for a sweet, juicy addition to a fresh, warm-weather meal.

INGREDIENTS

• 2 tablespoons DeLallo Balsamic Vinegar
• Freshly ground black pepper
• 6 tablespoons DeLallo Extra Virgin Olive Oil
• 1/2 pound mixed salad greens
• 1/2 pound firm, ripe purple figs (about 8 to 10 figs)
• 1/2 pound DeLallo Prosciutto
• 1/4 cup shaved Parmigiano-Reggiano

DIRECTIONS

1. With a whisk, combine vinegar, pepper, and salt to taste in a bowl. In a slow stream, whisk in oil until incorporated.
2. Trim tough stem ends from figs and cut each fig in half. With a vegetable peeler, shave thin slices of Parmigiano-Reggiano.
3. Toss arugula with about 3 tablespoons of vinaigrette and mound in center of each of plate.
4. Arrange prosciutto pieces into a rose shape around each mound of arugula. Place figs and Parmigiano-Reggiano shavings on and around salad. Drizzle with remaining vinaigrette.