Figgy Piggy Arugula Salad

Figgy Piggy Arugula Salad

Serves 8

OBJ: TCW be able to combine an appetizer and salad into one dish

Ingredients:

½ lb of prosciutto

12-15 dried figs, cut in half

2 plum tomatoes, diced

½ C thinly sliced red onion

½ C roasted and coarsely chopped walnuts

½ C freshly shaved Parmigiano- Reggiano cheese, (pre-grated parmesan would work too)

1 bag of pre-washed arugula

1 bag of pre-washed romaine or 1 head of romaine cleaned and chopped

1 C of your favorite balsamic salad dressing, I use Ken’s Reserve Creamy Balsamic with Honey

Salt & Pepper (S & P)

Procedures:

Wrap your Figs:

1.      Cut each slice of prosciutto in half, width-wise, so that you have 2 squares from each slice

2.      Place 1 ½ piece of fig at end of prosciutto, tightly roll

3.      Repeat with remaining figs and prosciutto, place on plate

Assemble Salad:

1.      In a large salad bowl, toss your two bags of lettuce with S & P

2.      Working in a circular motion, place your rolled figs around salad so that it creates a border

3.      Placed tomatoes, onions, and walnuts in middle of salad, spread around

4.      Sprinkle with S & P, add shaved Parmigiano- Reggiano on top of salad

5.      Bring to table, pour dressing around salad

6.      Toss altogether and serve