Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan


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 , very finely minced (about 1 tablespoon)
Table salt and ground black pepper
5 ounces Lightly packed stemmed arugula (about 8 cups)
1/2 cup Toasted, chopped walnuts
2 ounces Parmesan cheese , shaved into thin strips with vegetable peeler


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