Fig Prosciutto Arugula Parmesan Salad

Ingredients

Estimated total cost: €19.75 · €3.29/serving

• 2 tablespoons of aged balsamic vinegarEst. price €0.40–€1.20
• freshly ground black pepper, to be added judiciouslyEst. price €0.02–€0.05
• 6 tablespoons of premium extra-virgin olive oilEst. price €1.80–€4.20
• 2 generous bunches of peppery arugula (approximately 1/2 pound in total) (Toss arugula with dressing right before serving to prevent wilting)Est. price €3.00–€6.00
• a portion of aged Parmigiano-Reggiano cheese (approximately 1/3 pound) (Shave Parmigiano-Reggiano directly over the salad for a bold flavor)Est. price €5.00–€7.50
• 1/2 teaspoon of gourmet Dijon mustardEst. price €0.03–€0.08
• 6 ripe green or purple figs, carefully selected (around 1/2 pound) (Choose figs that are slightly soft to the touch for optimal sweetness)Est. price €1.50–€3.00
• 6 to 8 large, thinly sliced prosciutto pieces (ideally San Daniele; approximately 6 ounces in total) (Layer prosciutto on a platter before arranging other ingredients for an elegant presentation)Est. price €8.00–€14.00

Steps

1. 1

   Combine vinegar, mustard, pepper, and salt in a small bowl. Gradually whisk in the oil until the mixture is fully emulsified.

2. 2

   Begin by removing the stems from the arugula leaves and placing them in a large bowl. Prepare the figs by trimming off the tough stem ends and cutting each fig into 8 wedges. If desired, remove excess fat from the prosciutto slices. Take 6 slices of prosciutto and halve them lengthwise. Arrange two halves overlapping each other by 1 to 2 inches, gently pressing to stick together, creating six pieces approximately 13 inches long (use remaining slices if needed). Place these long prosciutto pieces on a tray lined with plastic wrap. Using a vegetable peeler, shave approximately 36 thin slices of Parmigiano-Reggiano cheese.

3. 3

   Start by dressing the arugula with approximately 3 tablespoons of vinaigrette and place it at the center of 6 plates. Create a ring around each arugula mound with long pieces of prosciutto, securing the ends by overlapping them. Next, arrange the figs and Parmigiano-Reggiano shavings on top and around the salad. Finish off by drizzling the remaining vinaigrette over the salads.

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• Cultural note

  The combination of figs, prosciutto, and Parmigiano-Reggiano cheese in this salad is inspired by Italian cuisine. Figs have been enjoyed for centuries and are symbolic of abundance and sweetness in many cultures. The use of high-quality ingredients like aged balsamic vinegar and premium olive oil reflects a commitment…

• Seasonal note

  This Fig Prosciutto Arugula Parmesan Salad is best enjoyed in late summer to early fall when figs are in season. Arugula also thrives in cooler temperatures, making it a perfect choice for autumn salads.

• Health note

  This salad is a good source of protein, fiber, and healthy fats from the prosciutto, arugula, and olive oil. It is rich in vitamins A and C, important for immune function and skin health. However, it is high in sodium and saturated fat, so moderation is key for those watching their intake.