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, pepper, peanut oil, 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.