Prosciutto-wrapped figs take just a few minutes to crisp up in the oven, plus they elevate this simple yet elegant salad. Small figs work best, but if you can find only large ones, cut them into quarters. Balsamic dressing brings out the sweetness of the figs.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 2 servings
Ingredients
Arugula Salad:
Balsamic Dressing:
Method
Balsamic Dressing: In small bowl, whisk together oil, vinegar, honey, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; shake or whisk before using.)Arugula Salad: Slice prosciutto lengthwise into 1-inch (2.5 cm) wide strips. Wrap 1 strip around each fig half. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Brush figs with 2 tsp of the dressing. Place, cut side up, on greased foil-lined rimmed baking sheet. Broil until prosciutto is crisp and golden, 2 to 3 minutes.
In bowl, toss together arugula, fennel and remaining dressing. Top with figs and Parmesan.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 638 mg
- Sugars 8 g
- Protein 9 g
- Calories 203.0
- Total fat 12 g
- Potassium 501 mg
- Cholesterol 25 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
%RDI
- Iron 9.0
- Folate 15.0
- Calcium 15.0
- Vitamin A 7.0
- Vitamin C 15.0
