This salad of Prosciutto di Parma and figs is simple and classic, light and indulgent. The combination of figs and prosciutto is centuries old—the salty ham is an irresistible complement to the sweetness of the late summer fig. It is a confluence of deliciousness (continue reading about summer salads here).
Serves 4 people
12 fresh black mission or Kadota figs, cut in half
2 tablespoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
12 large sprigs Italian parsley
8 ounces fresh arugula, washed and spun dry to yield 2 cups
3 tablespoons extra-virgin olive oil
8 ounces prosciutto di Parma
Preheat the grill or broiler.
Place 12 fig halves cut side down on the grill or cut side up on the broiler pan and cook 3 minutes, until just lightly browned. Transfer to a mixing bowl and allow to cool.
Add the remaining figs, rosemary, balsamic vinegar, Italian parsley, arugula, and olive oil to the cooled grilled figs and gently mix with your hands so as not to break the figs up.
Divide the prosciutto and serve immediately.