Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Published November 1, 2006.

Why this recipe works:

For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to the sharp, peppery arugula. They also liked salads with… read more

For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to the sharp, peppery arugula. They also liked salads with crunchy elements. As for the dressing for our arugula salad recipe, a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors of the salad right in line.

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Serves 6

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.

Ingredients

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