Рецепт Fresh Fig, Prosciutto, And Arugula Salad With Parmesan Shavings
Ингредиенты
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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.