Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper to taste
• 6 tablespoons extra-virgin olive oil
• 2 large bunches arugula (about 1/2 pound total)
• 6 firm-ripe green or purple figs (about 1/2 pound)
• 6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
• About 1/3 pound piece Parmigiano-Reggiano

1. Make vinaigrette: In a small bowl whisk together vinegar, mustard, pepper, and salt to taste.
2. In a slow stream whisk in oil until emulsified.
3. Discard stems from arugula and transfer leaves to a large bowl.
4. Trim tough stem ends from figs and cut each fig into 8 wedges.
5. Trim some of fat from prosciutto if desired.
6. Halve 6 prosciutto slices lengthwise.
7. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary).
8. Transfer long prosciutto as prepared to a tray lined with plastic wrap.
9. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
10. Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates.
11. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure.
12. Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

balsamic vinegar, mustard, freshly ground black pepper, extravirgin olive oil, bunches arugula, green

Taken from www.foodnetwork.com/recipes/fresh-fig-prosciutto-and-arugula-salad-with-parmesan-shavings.html (may not work)