Figs and Prosciutto Salad Recipe

Figs and Prosciutto Salad Recipe, Figs are available all around the season; however they are best available from May through November. One may find fresh as well as dried figs in the markets.  Fresh figs are a great addition to salad, in cakes and ice-creams.  Dried ones can be added to soup, stews and to enrich poultry, venison, lamb meat.

SERVES 4

• 60g arugula leaves
  
• 4 fresh figs
• 8 slices prosciutto

DRESSING:

• 4 tbsp. olive oil
• 1 tbsp. fresh orange juice
• 1 tbsp. clear honey
• 1 medium red chili, finely chopped

• Tear the arugula leaves into manageable pieces and arrange on four individual plates.
• Using a sharp knife, cut each of the figs into wedges and  place them on top of arugula.
• Cut each prosciutto into half lengthwise and divide it on four plates and sprinkle over the arugula and figs.
• To make a dressing combine oil, orange juice, honey and chopped red chili in a jar and shake well.
• Drizzle the dressing over on each plate and serve immediately.