Prosciutto, Fig, and Mozzarella Salad
Prosciutto has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Because it is so flavorful, a little goes a long way.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2006
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
- 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
- 8 slices prosciutto (about 4 ounces total)
- 1 package (8 ounces) dried figs, quartered (stems removed if thick)
In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a large bowl; toss with remaining dressing.
Divide arugula among four serving plates. Dividing evenly, top with bocconcini, prosciutto, and figs; drizzle all with reserved dressing.