Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Name: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Yield: Serves 6
Ingredients: 4 tablespoons, extra-virgin olive oil; 2 ounces, thinly sliced prosciutto, cut into 1/4-inch-wide ribbons; 1 tablespoon, raspberry jam; 3 tablespoons, balsamic vinegar; 1/2 cup, dried figs, stems removed, fruit chopped into 1/4-inch pieces; 1 , small shallot, very finely minced (about 1 tablespoon); , Table salt and ground black pepper; 5 ounces, lightly packed stemmed arugula (about 8 cups); 1/2 cup, toasted, chopped walnuts; 2 ounces, Parmesan cheese, shaved into thin strips with vegetable peeler

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Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

A surprise ingredient guarantees salads that are lively but not harsh.

SERVES6

TIME45 minutes

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

WHY THIS RECIPE WORKS

For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to t...

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