FRESH FIG, PROSCUITTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS

(Serves 8-10)

For this recipe you will need:

• 1/2 pound arugula, about 2 bunches
• 6 ripe fresh green or purple figs
• 6 - 8 prosciutto, sliced thin
• 1/3 pound Parmesan cheese, whole
• 6 tablespoons olive oil
• Salt & pepper to taste

• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard

To prepare the figs, prosciutto, and parmesan:

Trim the tough ends from the figs and cut each fig into 8 wedges. Halve each prosciutto slices lengthwise, and then, to form six 13" long strips of prosciutto, overlap two pieces by 1-2 inches and gently press them together. Transfer the long prosciutto pieces to a tray lined with plastic wrap. With a vegetable peeler, shave about 36 slices of Parmesan.

To prepare the arugula greens and vinaigrette:

Discard the stems from the arugula and place them in a large bowl. In a small bowl, whisk together the vinegar, mustard, pepper and salt to taste. Slowly drizzle in the oil while whisking and whisk until emulsified.

To assemble the salad:

Toss the arugula with about 3 tablespoons of vinaigrette and mound in the centre of each of 6 plates. Arrange a long prosciutto piece in a ring around the base of the arugula, overlapping the ends to secure. Arrange the figs and Parmesan shavings on and around the salad and drizzle the remaining vinaigrette over the salads.

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