Saturday, January 19, 2008

FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS from epicurious.com



I found this salad on www.epicurious.com, I made it as recommended for the dinner party but since have taken some liberties and added toasted pecans and pears and just used a balsamic vinaigrette. The sharpness of the parmigiano-reggiano is nice but I've since used a blue cheese because it was what was on hand it had an equally good taste with the figs and prosciutto. Finally, the construction that this recipe recommends looks great but was a little tedious to make -- I did it the first time around but I wouldn't obsess in the future and would just serve as a tossed salad.


FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS
For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil

2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)
Make vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.

Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette!

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