Fig, Prosciutto, and Arugula Salad

Somehow, over the weekend 4 figs managed to come home with me from Jean-Talon market. Already overwhelmed with the number of baked goods I had in my apartment, I decided a nice refreshing salad would be a good alternative to fig bars. Luckily, epicurious came to my rescue with a delicious and quick salad that even managed to use up some of my leftover prosciutto! The recipe below serves 4. I skipped on the fancy presentation and opted for chopped prosciutto.

One year ago: Egg and Pancetta Stuffed Tomatoes

Fig, Prosciutto, and Arugula Salad (from epicurious.com, originally Gourmet)

Ingredients
For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
the rest
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)

1. In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
2. Discard stems from arugula and transfer leaves to a large bowl.
3. Trim tough stem ends from figs and cut each fig into 8 wedges. 4. Chop prosciutto into strips.
5. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
6. Toss arugula with vinaigrette and mix in prosciutto.
7. Serve and top with figs and cheese.