| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Balsamic vinegar |
| 1/2 |
t |
Dijon mustard |
|
|
Freshly ground black pepper |
|
|
to taste |
| 6 |
T |
Extra-virgin olive oil |
| 2 |
|
Bunc arugula, about 1/2 |
|
|
pound |
|
|
total |
| 6 |
|
Firm-ripe green or purple |
|
|
figs about 1/2 pound |
| 1 |
|
Thin prosciutto slices |
|
|
preferably San |
|
|
Daniele about 6 |
|
|
ounces total up |
|
|
to 8 |
| 1/3 |
lb |
Piece Parmigiano-Reggiano |
|
|
About |
INSTRUCTIONS
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. Yield: 6 servings Converted by MC_Buster. Per serving:
724 Calories (kcal); 81g Total Fat; (98% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other
Carbohydrates Recipe by: COOKING LIVE SHOW #CL9332 Converted by
MM_Buster v2.0n.
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