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Ингредиенты
- 2 Tbsp. balsamic vinegar
- 1/2 tsp Dijon mustard Freshly-grnd black pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg bunches arugula - (abt 1/2 lb total)
- 6 x hard-ripe green or possibly purple figs - (abt 1/2 lb)
- 6 lrg , thin prosciutto slices - (to 8), preferably San Daniele, (abt 6 ounce total)
- 1/3 lb Parmigiano-Reggiano
Инструкции
- Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil till emulsified.
- Throw away stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if you like. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently to create 6 pcs about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
- Toss arugula with about 3 Tbsp. vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pcs in a ring around each mound of arugula, overlapping ends to secure. Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 178 | 80% |
| Total Fat 20.03g | 25% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 410mg | 17% |
| Potassium 31mg | 1% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.01g | 1% |
| Protein 9.06g | 14% |
