Title: Fresh Fig, Prosciutto, And Arugula Salad with Parmesan Shavi
Categories: Cklive18, Pdate
Yield: 1 servings

--------------------------------VINAIGRETTE--------------------------------
2 tb Balsamic vinegar
1/2 ts Dijon mustard
Freshly ground black pepper
-to taste
6 tb Extra-virgin olive oil
2 lg Bunc arugula; (about 1/2
-pound
; total)
6 Firm-ripe green or purple
-figs; (about 1/2 pound)
1 Thin prosciutto slices;
-(preferably San
; Daniele; about 6
; ounces total), up
; to 8
1/3 lb Piece Parmigiano-Reggiano;
-About

Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper,
and salt to taste. In a slow stream whisk in oil until emulsified.

Discard 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 desired. Halve 6 prosciutto slices lengthwise. Overlap narrow
ends of 2 halves by 1 to 2 inches, pressing together gently to form 6
pieces 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 tablespoons vinaigrette and mound in center of
each of 6 plates. Arrange long prosciutto pieces 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.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 724 Calories (kcal); 81g Total Fat; (98% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0
Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9332

Converted by MM_Buster v2.0n.