Prosciutto Rolls with Arugula and Figs

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel
• 12 thin slices prosciutto (not paper-thin)
• 6 ounces soft fresh goat cheese (such as Montrachet), room temperature
• 16 dried black Mission figs, quartered
• 4 large bunches arugula, stems trimmed

1. Whisk oil, lemon juice and peel in medium bowl to blend.
2. Lay prosciutto on work surface, spacing slices 2 inches apart.
3. Spread cheese evenly over prosciutto.
4. Arrange figs over cheese, dividing and spacing evenly.
5. Drizzle lemon mixture over.
6. Sprinkle with pepper.
7. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.
8. Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll.
9. Cut rolls crosswise in half.
10. Transfer to platter.
11. (Can be made 2 hours ahead.
12. Cover with damp paper towels, then plastic; chill.)

extravirgin olive oil, lemon juice, lemon peel, thin, goat cheese, figs, bunches arugula

Taken from www.epicurious.com/recipes/food/views/prosciutto-rolls-with-arugula-and-figs-4539 (may not work)