HealthNotes

Prosciutto Wrapped Figs and Arugula Salad

• From: California Fig Advisory Board

Ingredients

• Fig Vinaigrette1/2 cup chopped fresh California figs

• 3 Tbs olive oil

• 3 Tbs sherry, raspberry, or white balsamic vinegar

• 1 clove garlic, minced

• Sea salt and freshly ground pepper, to taste

• Arugula Salad4 cups baby arugula

• 8 small fresh California figs

• 2 oz blue cheese, divided

• 8 strips prosciutto

• 2 Tbs balsamic vinegar

• 1/4 cup pine nuts, toasted

Serve as an appetizer—just make the little savory bundles of figs wrapped in prosciutto and then serve the salad with dinner.

Directions

• Fig VinaigretteCombine figs, olive oil, vinegar, and garlic in blender or food processor and process until smooth.
• Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.
• Arugula SaladDivide and arrange arugula on four salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end intact.
• Press 1/2 tablespoon cheese in center of each and press halves together.
• Wrap each fig with prosciutto and secure with toothpick.
• Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange two figs on each plate.
• Sprinkle with remaining cheese and pine nuts. Serve dressing on the side.