Arugula Salad with Figs, Prosciutto, Walnuts, & Parmesan

Arugula is peppery and tender in its prime. Salads made with arugula work well with sweet and salty complements whose flavors aren’t hidden by the bold character of these greens. Figs, crisp prosciutto, walnuts, and parmesan add the perfect medley of flavors and crunch to make this salad delicious. The surprise addition of raspberry to the dressing adds the needed sweetness not achieved by the figs alone. The other surprise in the dressing is the use of balsamic vinegar. It takes a bold green for me to use balsamic in a dressing, but it is so good for this salad.

This salad is inspired by a salad I had in Sicily last year, which was made with fresh figs. Those Sicilians love to eat and they know what they are doing in the kitchen.

In looking to recreate the salad I came across a classic recipe in Cook’s Illustrated, which I modified to create this salad.

This salad creates 4 small plates or 2 main dish sized salads. Gather up these ingredients and get started.

• 1/4 cup extra-virgin olive oil

• 3 ounces of thinly sliced prosciutto, cut into 1/4-inch-wide ribbons

• 1/2 cup of walnuts, toasted in the prosciutto pan and chopped

• 3 tablespoons balsamic vinegar

• 1 tablespoon raspberry jam

• 1/2 cup dried figs, stems removed and chopped into 1/4-inch pieces

• 1 small shallot, minced

• salt and pepper

• 6 ounces (6 cups) baby arugula

• 2 ounces of Parmesan cheese, shaved into ribbons with vegetable peeler (1 cup)

Heat 1 tablespoon of oil in a nonstick or well-seasoned cast iron skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Transfer the prosciutto to a paper towel to cool. Add the walnuts to the pan and reduce heat to medium low. Toast the walnuts in the prosciutto fat until fragrant, about 5 minutes. Be sure to stir the walnuts every 30 seconds to prevent burning. Sprinkle the walnuts with a pinch of salt and transfer them to a cutting board. Let the walnuts cool before chopping into smaller pieces.

Whisk the vinegar and jam in a medium microwave safe bowl and stir in the figs. Cover the bowl with a towel and microwave it on high for 45 seconds, until the figs are plump. If you don’t have a microwave, let the figs sit in the vinegar/jam for a few hours before making the dressing. Whisk in the remaining 3 tablespoons oil, shallot, 1/4 teaspoon of salt, and 1/8 teaspoon of fresh ground pepper to combine. Let the dressing cool to room temperature.

Place the arugula in a bowl and toss with the vinaigrette; season with salt and pepper to taste. Divide the salad among plates; top each with portions of the prosciutto, walnuts, and Parmesan. Serve immediately.