Prosciutto and Fig Salad

Ingredients

• •6 cups fresh arugula
• •8 slices prosciutto
• •8 fresh figs, halved
• •4 ounces goat cheese, crumbled
• •1/4 cup balsamic vinegar
• •3 tablespoons extra virgin olive oil
• •1 teaspoon Dijon mustard
• •1/4 cup candied walnuts, chopped
• •to taste Salt and black pepper

Directions

1. 1Whisk together balsamic vinegar, olive oil, and Dijon mustard in a small bowl; season with salt and pepper.
2. 2Place arugula in a large salad bowl and drizzle with half the vinaigrette; toss gently.
3. 3Divide arugula among four plates and arrange fig halves and prosciutto slices on top.
4. 4Sprinkle goat cheese and candied walnuts over each salad.
5. 5Drizzle remaining vinaigrette over the salads and serve immediately.

💡 Prosciutto and fig salad is best assembled at the last moment; ripe figs bruise easily and prosciutto softens once dressed.

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