Monday, January 17, 2011

Figgy Piggy Arugula Salad

Figgy Piggy Arugula Salad
Serves 8
OBJ: TCW be able to combine an appetizer and salad into one dish
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)

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

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