Arugula Salad With Figs, Prosciutto, Walnuts, And Parmesan

• 4 tablespoons olive oil
• 2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
• 1 tablespoon raspberry jam
• 3 tablespoons balsamic vinegar
• 1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
• 1 small shallot, very finely minced (about 1 tablespoon)
• salt & fresh ground pepper
• 5 ounces arugula (about 8 cup, slightly packed & stemmed)
• 1/2 cup walnuts, toasted and chopped
• 2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

olive oil, raspberry, balsamic vinegar, shallot, salt, arugula, walnuts, parmesan cheese

Taken from www.food.com/recipe/arugula-salad-with-figs-prosciutto-walnuts-and-parmesan-375180 (may not work)