Arugula Salad With Figs Prosciutto Walnuts And Parmesan Recipes

ARUGULA PARMESAN PROSCIUTTO SALAD

Steps:

• Cut the slices of prosciutto into 2- to 3-inch pieces. Heat a large non-stick skillet over medium-high heat. Place the prosciutto in the hot pan and cook for a few minutes on each side, until crispy (the prosciutto will crisp up even more once it cools). Transfer the prosciutto to a paper towel lined plate.
• Place the arugula in a large bowl. Drizzle with olive oil and the lemon juice and season with salt and freshly ground black pepper. Toss the arugula to coat it with the dressing and add the Parmigiano-Reggiano cheese.
• Top with the crispy prosciutto, or plate on individual serving dishes and then top with the crispy prosciutto.

FIG AND ARUGULA SALAD

Steps:

• Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
• Drizzle honey and balsamic vinegar over salad before serving.

FRESH FIG AND CRISPY PROSCIUTTO SALAD

Steps:

• Heat 1 Tbsp of the olive oil in a skillet over medium heat. Add prosciutto and fry until crisp, stirring often. Transfer to a plate lined with paper towel to cool and set aside. When cool, crumble or chop coarsely.
• Whisk vinegar and honey together until smooth in a large bowl. Slowly pour the remaining olive oil in, whisking constantly. Stir in sliced figs, shallot, 1/4 tsp salt and 1/4 tsp pepper. Add arugula and toss until arugula is evenly covered. Divide arugula evenly among 6 bowls. Top each portion with some prosciutto, walnuts and Parmesan cheese.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Steps:

• Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
• Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
• Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Steps:

• Prepare Ingredients 1. Cut 2 ounces prosciutto into 1/4-inch-wide ribbons. 2. Remove stems from 1/2 cup dried figs and chop fruit into 1/4- inch pieces. 3. Very finely mince 1 small shallot to yield 1 tablespoon. 4. If using arugula bunches, remove stems, then wash and dry leaves. 5. Chop enough walnuts to yield 1/2 cup. 6. Shave 2 ounces Parmesan into thin strips with vegetable peeler. Toast Nuts and Cook Prosciutto 7. Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl. 8. Wipe out empty pan with paper towel. 9. Heat 1 tablespoon olive oil in empty pan over medium heat. 10. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. 11. Using slotted spoon, transfer to paper towel-lined plate and set aside to cool. Soften Figs and Make Dressing 12. Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. 13. Stir in figs. 14. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. 15. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 16. Let cool to room temperature. Toss Salad and Serve 17. Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. 18. Divide salad among individual plates. 19. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.