Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings – a delicious recipe with balsamic vinegar, mustard, Freshly ground black pepper, extra-virgin olive oil, bunches arugula, green. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste.
2
In a slow stream whisk in oil until emulsified.
3
Discard stems from arugula and transfer leaves to a large bowl.
4
Trim tough stem ends from figs and cut each fig into 8 wedges.
5
Trim some of fat from prosciutto if desired.
6
Halve 6 prosciutto slices lengthwise.
7
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).
8
Transfer long prosciutto as prepared to a tray lined with plastic wrap.
9
With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
10
Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates.
11
Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure.
12
Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.
201
kcal
Calories
23
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, Freshly ground black pepper to taste, 6 tablespoons extra-virgin olive oil, and more.
Yes, Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
