| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Dijon mustard |
|
|
Freshly ground black pepper to taste |
| 6 |
tb |
Extra-virgin olive oil |
| 2 |
lg |
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
VINAIGRETTE
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.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”