Mario Batali
Mario Batali
October 2000

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Yield:
8
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Ingredients

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Directions

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  • Light a grill or preheat a grill pan. Grill half the figs, cut side down, for 1 to 2 minutes, or until lightly charred.

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  • In a large bowl, combine the olive oil, balsamic vinegar and rosemary. Season the dressing with salt and pepper. Add the arugula, parsley and the grilled figs and toss with the dressing.

  • Arrange the prosciutto slices on plates. Top with the arugula salad and the fresh figs and serve.

Notes

If you cannot find fresh figs, grilled apricots would be a great substitute. Halve and pit each fruit, then brush the cut side with olive oil and grill.

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