Arugula Salad with Figs, Prosciutto, Candied Walnuts, and Parmesan
Makes 6 servings
4 tablespoons extra-virgin olive oil
2 oz. thinly sliced prosciutto, cut into ¼” wide ribbons
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
½ cup dried figs, stems removed, fruit chopped into ¼” pieces
1 small shallot, minced very fine (1 tablespoon)
Table salt and ground black pepper
5 ozs. Lightly packed baby arugula (8 cups)
½ cup walnuts
3 tablespoon water
3 tablespoon sugar
¼ teaspoon ground allspice
Pinch of cayenne pepper
Kosher salt and freshly ground pepper to taste
2 oz. Parmesan cheese, shaved into thin strips with vegetable peeler
To make the candied walnuts: In a small sauté pan or skillet, combine walnuts, water, sugar, allspice, cayenne pepper and kosher salt. Bring to a boil and cook, occasionally swirling the pan, until the sugar dissolves, about 4 minutes. Continue to boil until the water has almost evaporated and the sugar thickens into a syrup and begins to turn golden. Immediately turn the mixture out onto a lightly oiled plate. Let cool and harden, then break the nuts into pieces. Set aside, or store in an airtight container for up to 1 week.
Heat 1 tablespoon oil in 10” 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.
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, ¼ teaspoon slat, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
Toss arugula and vinaigrette in large bowl; adjust seasons with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
Cook’s Illustrated, Nov/Dec 2006, pg 24
The Farallon Cookbook, pg. 49