Title: Prosciutto Di Parma with Grilled Fresh Fig Salad
Categories: New, Text, Import
Yield: 1 Servings

12 Figs, cut in half
2 tb Fresh rosemary leaves,
-chopped
2 tb Balsamic vinegar
12 Sprigs Italian parsley
1/2 lb Arugula leaves, washed &spun
-dry, to yield 2C
3 tb Extra virgin olive oil

Preheat grill or broiler.

Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and
allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary,
balsamic vinegar, Italian parsley, arugula and extra virgin olive oil.
Gently mix with hands so as not to break the figs up. Divide the paper-thin
Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto
and serve immediately.

Yield:: 4 servings
Posted to MC-Recipe Digest V1 #347

Recipe by: MOLTO MARIO

From: "suechef@sover.net"

Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)