Arugula, Fig and Walnut Salad


4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, divided

2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons

1 tablespoon raspberry jam

3 tablespoons OLIVE & VINE Fresh Fig balsamic vinegar

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

1 small shallot, very finely minced (about 1 tablespoon)

1/4 teaspoon salt 

1/8 teaspoon black pepper, freshly ground

5 ounces lightly packed stemmed arugula (about 8 cups)

1/2 cup walnuts, toasted and chopped 

2 ounces. Parmesan cheese, shaved into thin strips with vegetable peeler

 

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

Whisk jam and Fresh Fig balsamic vinegar in a medium microwave safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, salt and pepper. Let cool to room temperature.

Toss arugula and vinaigrette in a large bowl. Adjust seasonings if desired. Divide salad among individual plates. Top each with a portion of prosciutto, walnuts, and Parmesan and serve immediately.

Serves 6.