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Serves 6
Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.
4 tablespoons extra-virgin olive oil
2 ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide ribbons
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1⁄2 cup dried figs, stems removed, fruit chopped into 1⁄4-inch pieces
1 small shallot, minced very fine (1 tablespoon)
Table salt and ground black pepper
5 ounces lightly packed baby arugula (8 cups)
1⁄2 cup chopped walnuts, toasted
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature.
- Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen television series 2007 season.
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