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Ingredients

Serves 4

• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
• 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
• 8 slices prosciutto (about 4 ounces total)
• 1 package (8 ounces) dried figs, quartered (stems removed if thick)

Description

Prosciutto Has A Sweet, Salty Taste And A Pleasant Aroma. Its Texture Is Dense And Silky, The Result Of Being Pressed During Curing. Because It Is So Flavorful, A Little Goes A Long Way.

Martha Stewart