Prosciutto Di Parma with a Grilled Fresh Fig Salad
| Yield: | 1 Servings |
| Categories: |
| 8 | oz | Prosciutto di Parma,; sliced paper thin |
| 12 | Figs,; cut in half | |
| 3 | tb | Extra Virgin olive oil |
| 2 | tb | Chopped fresh rosemary leaves |
| 2 | tb | Balsamic vinegar |
| 12 | lg | Sprigs Italian parsley |
| 1/2 | lb | Fresh arugula leaves, washed and spun dry; to yield 2 |
| 3 | tb | Extra virgin olive oil |
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