Figs, Arugula, Prosciutto, Walnuts, Parmesan Salad

Figs, Arugula, Prosciutto, Walnuts, Parmesan Salad

Do ahead:

2 oz Prosciutto - sliced thin and pan fried in 1 T oil to crisp

1/2 c. walnuts - toasted and chopped

Whisk together:

3 T Balsamic vinegar

1 T jam- preferably raspberry jam

1 T finely minced onion (pref shallot)

1/4 t. salt

1/8 t. pepper

3T oil - Slowly whisk in 

Stir in-

10 figs - washed and halved or quartered - depending on size.  

Ready to serve:

8 cups (8 oz) Baby Arugula - Toss with dressing.

Top salad with:

Prosciutto and walnuts (see above), and

2 oz parmesan - shaved