3 tbs extra virgin olive oil
2 oz prosciutto, cut into ribbons
1 tbs raspberry jam
3 tbs balsamic vinegar
1/2 cup dried figs, chopped
1/2 small shallot, minced finely
salt and pepper
5 oz (I used much less and reserved extra dressing for later) arugula (rocket)
1/2 cup toasted and chopped walnuts (I had pecans)
1 oz Parmesan cheese shaved into strips (I used grated)
Whisk jam and vinegar in medium microwave safe bowl then stir in figs. Cover with plastic wrap and microwave for 30 seconds to plump figs. Whisk in olive oil and shallots. Let cool and salt and pepper to taste.
Toss arugula and vinaigrette in large bowl and divide among plates. Top with prosciutto, Parmesan and nuts.