Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan Recipe

Name: Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons); 1 tablespoon raspberry jam; 3 tablespoons balsamic vinegar; 1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces); 1 small shallot, very finely minced (about 1 tablespoon); salt & fresh ground pepper; 5 ounces arugula (about 8 cup, slightly packed & stemmed); 1/2 cup walnuts, toasted and chopped; 2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

Servings: persons

4 tablespoons olive oil
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
5 ounces arugula (about 8 cup, slightly packed & stemmed)
1/2 cup walnuts, toasted and chopped
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

1
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
2
Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
3
Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons), 1 tablespoon raspberry jam, 3 tablespoons balsamic vinegar, and more.

Yes, Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan

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