Name: Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Total time: 45 min
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

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 the sharp, peppery arugula. They also liked salads with crunchy elements. As for the dressing for our arugula salad recipe, a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors of the salad right in line.

Before You Begin

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.

Instructions

Heat 1 tablespoon oil in 10-inch 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, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.

Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.