| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 12 | Figs, cut in half | |
| 2 | T | Fresh rosemary leaves |
| chopped | ||
| 2 | T | Balsamic vinegar |
| 12 | Sprigs Italian parsley | |
| 1/2 | lb | Arugula leaves, washed &spun |
| dry to yield 2C | ||
| 3 | T | Extra virgin olive oil |
INSTRUCTIONS
Preheat grill or broiler. Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin olive oil. Gently mix with hands so as not to break the figs up. Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately. Yield:: 4 servings Posted to MC-Recipe Digest V1 #347 Recipe by: MOLTO MARIO From: "suechef@sover.net" <suechef@sover.net> Date: Tue, 17 Dec 1996 19:44:58 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 25
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 726.7mg
Potassium: 1408.4mg
Carbohydrates: 81.1g
Fiber: 18.5g
Sugar: 54.2g
Protein: 12.4g