Prosciutto Di Parma with Grilled Fresh Fig Salad
| Yield: | 1 Servings |
| Categories: |
| 12 | Figs, cut in half | |
| 2 | tb | Fresh rosemary leaves, chopped |
| 2 | tb | Balsamic vinegar |
| 12 | Sprigs Italian parsley | |
| 1/2 | lb | Arugula leaves, washed &spun dry, to yield 2C |
| 3 | tb | Extra virgin olive oil |
Advertisement