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Ingredients
- 8 lrg Black mission figs or possibly 12 green figs
- 1/2 c. Extra-virgin extra virgin olive oil plus extra for brushing figs
- 1/3 c. Plus 3 Tbsp. aged Balsamic vinegar, divided Salt and freshly grnd black pepper to taste
- 1/2 lb Arugula
- 1/2 lb Ricotta salata, grated
- 1/4 lb Proscuitto di Parma, julienned
Directions
- Rinse and trim stem end of figs and split lengthwise. Whisk extra virgin olive oil into 1/3 c. Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with extra virgin olive oil and season with salt and pepper. Grill or possibly broil figs one minute on each side. Remove figs from heat and toss with remaining 3 Tbsp. Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 1190 | |
| Calories from Fat 962 | 81% |
| Total Fat 108.9g | 136% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 759mg | 22% |
| Total Carbs 43.87g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 36.94g | 25% |
| Protein 4.63g | 7% |
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