Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

Ingredients

• Vinaigrette:
• 6 T. Celia's Fig-Vanilla Balsamic Vinegar
• ½ t. Dijon mustard
• Fresh ground pepper
• 6 T. Olive Oil
• Salad:
• 2 large bunches arugula (about ½ lb.)
• 6 green or purple figs
• 6-8 large thin prosciutto slices
• 1/3 lb. Parmigiano-Regiano cheese

Directions

1. In a small bowl whisk together vinegar, mustard, pepper and salt to taste for vinaigrette. Discard stems from arugula and transfer leaves to a large bowl. Trim tough ends from figs and cut each into 8 wedges.
2. Cut prosciutto slices into bite sized pieces. Toss arugula with prosciutto,Sprinkle shaved parmesan over greens and dress with vinaigrette

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