Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto, Fig, and Mozzarella Salad 2.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Figs and prosciutto are a classic pairing. Ingredients 2 tablespoons balsamic vinegar 3 tablespoons olive oil Coarse salt and ground pepper 1 ¼ 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) Directions 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. Rate it Print