Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Name: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Yield: Serves 6
Ingredients: 4 tablespoons, extra-virgin olive oil; 2 ounces, thinly sliced prosciutto, cut into 1/4-inch-wide ribbons; 1 tablespoon, raspberry jam; 3 tablespoons, balsamic vinegar; 1/2 cup, dried figs, stems removed, fruit chopped into 1/4-inch pieces; 1 , small shallot, very finely minced (about 1 tablespoon); , Table salt and ground black pepper; 5 ounces, lightly packed stemmed arugula (about 8 cups); 1/2 cup, toasted, chopped walnuts; 2 ounces, Parmesan cheese, shaved into thin strips with vegetable peeler

Side Dishes
Pork
Cheese
Vegetables
Salads

Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

A surprise ingredient guarantees salads that are lively but not harsh.

SERVES 6

TIME 45 minutes

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Why This Recipe Works

This is a members' feature.