Arugula, Figs and Prosciutto Salad with Walnut Dressing

Serve this as an appetizer or have it for lunch or dinner.
This recipe contains white wine vinegar, jam (raspberry), shallots, , mustard (dijon), salt, black pepper, oil (peanut), olive oil, baby arugula, figs (fresh), walnuts, prosciutto
4 Servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
- 1 1/2 tbsp. white wine vinegar
- 2 tsp. raspberry jam
- 2 tsp. shallot, minced
- 1/2 tsp. dijon mustard
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 tbsp. walnut, canola or peanut oil
- 1 tbsp. olive oil
- 8 cup(s) baby arugula
- 1 cup(s) figs
- 1/2 cup(s) walnuts
- 2 oz. prosciutto, torn into long ribbons
Instructions:
- 1. Cut figs into ¼” pieces. Toast walnuts at 350⁰ for 10 minutes, then chop coarsely. In a small bowl, whisk together vinegar, jam, shallot, mustard, salt, and pepper. Slowly whisk in walnut and olive oils. In a large bowl, combine arugula, figs, walnut, and prosciutto. Toss with dressing.