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A MARIO BATALI RECIPE

Prosciutto di Parma with a Grilled Fig-Fresh Fig Salad

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Ingredients

Makes 4 Servings

Balsamic Vinegar
Olive Oil
Parsley

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

Directions

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.

 

Read more about summer salads here!

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