The sweet and salty ingredients of this salad pair beautifully with the peppery arugula. I was hesitant of the dried figs, as I love fresh ones, but the idea of softening them in raspberry jam and balsamic is pretty brilliant and made this salad interesting and unique. I would definitely make it again. If you don’t want crispy prosciutto, you can simply cut it into ribbons and use it as a garnish.
from: America’s Test Kitchen
4 tablespoons extra-virgin olive oil
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
3 tablespoons balsamic vinegar
1 tablespoon raspberry jam
1/2 cup dried figs, stems removed, fruit chopped
1 small shallot, minced (about 1 tablespoon)
salt and freshly ground black pepper
5 ounces loosely paked baby arugula, washed and dried
1/2 cup walnuts, toasted and chopped
2 ounces Parmesan cheese, shaved with a vegetable peeler
Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat; add the prosciutto and fry until crisp, stirring frequently. Using a slotted spoon, transfer to paper towel lined plate and set aside to cool.
Whisk the vinegar and jam together in a medium microwave-safe bowl until combined; stir in the figs. Cover with plastic wrap, cut several steam vents in the plastic, and microwave on high until the figs are plump, 30 seconds to 1 minute.
Whisk in the remaining 3 tablespoons oil, the shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper until combined. Cool to room temperature.
Toss the arugula with the vinaigrette in a large bowl; season with salt and pepper to taste. Divide the salad among individual plates or bowls; top each with a portion of the prosciutto, walnuts, and Parmesan. Serve.