Ingredients

• 4 fresh figs
• salt and pepper
• 8 thin slices of Prosciutto di Parma, about 4 ounces
• 4 cups of fresh arugula - washed, stemmed, and patted dry
• drizzle of extra-virgin olive oil
• 2 ounce piece of Parmesan Regginao cheese
• 1/4 cup balsamic syrup

Directions

1. Cut the figs into quarters. Season the figs with salt and pepper. Lay the proscuitto over the bottom of each serving plate.

2. In a mixing bowl, toss the greens with olive oil, salt and pepper. Mix thoroughly. Mound the greens in the center of four plates. Arrange the fig quarters around each mound of greens.

3. Using a vegetable peeler, shave the cheese into long strips and place over the greens. Drizzle each salad with the Balsamic Syrup.

Yields: 4 servings

Balsamic Syrup

Ingredients

• 3 cups balsamic vinegar

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