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Ingredientes
- 8 ounce Prosciutto di Parma sliced paper thin
- 12 x Figs cut in half
- 2 Tbsp. Minced fresh rosemary leaves
- 2 Tbsp. Balsamic vinegar
- 12 lrg Italian parsley sprigs
- 1/2 lb Fresh arugula leaves washed, spun dry to yield 2 c.
- 3 Tbsp. Extra-virgin extra virgin olive oil
Direcciones
- Preheat grill or possibly broiler.
- Place 12 fig halves cut side down on grill and cook 3 min. Remove and allow to cold.
- In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra-virgin extra virgin olive oil. Gently mix with hands so as not to break the figs up.
- Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 97 | 44% |
| Total Fat 11.07g | 14% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 511mg | 15% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 26.06g | 17% |
| Protein 2.2g | 4% |
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