This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　

For vinaigrette

2 tablespoons balsamic vinegar

　　1/2 teaspoon Dijon mustard

　　freshly ground black pepper to taste

　　6 tablespoons extra-virgin olive oil

　　2 large bunches arugula (about 1/2 pound total)

　　6 firm-ripe green or purple figs (about 1/2 pound)

　　6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)

　　a piece Parmigiano-Reggiano (about 1/3 pound)

　　

Make vinaigrette

Step 1

In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

　　

Step 2

Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.

　　

Step 3

Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.