Salads And Dressings - Ham - Fresh Fig, Prosciutto, And Arugula Salad With Parmesan Shavings

Vinaigrette:
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Freshly-ground black pepper -- to taste
6 tablespoons extra-virgin olive oil

Salad:
2 large bunches arugula - (about 1/2 lb. total)
6 firm-ripe green or purple figs - (about 1/2 lb.)
6 large, thin prosciutto slices - (to 8), preferably
San Daniele, (about 6 oz. total)
1/3 pound Parmigiano-Reggiano


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.

This recipe yields 6 servings.

Source: "COOKING LIVE with Sara Moulton - (Show # CL-9332) - from the TV FOOD NETWORK"
S(Formatted for MC5): "06-20-1999 by Joe Comiskey - joecomiskey@netzero.net"

Per serving: 120 Calories (kcal); 14g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates