Fresh Fig, Prosciutto, And Arugula Salad with Parmesan Shavi
| Yield: | 1 servings |
| Categories: |
| VINAIGRETTE | ||
| 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 |
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