Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan (adapted from Cook's Illustrated) - Maris

Ingredients

• 1/2 cup toasted, chopped walnuts
• 2 oz. Parmesan cheese, shaved into thin strips with vegetable peeler
• 1 small shallot, very finely minced (about 1 Tablespoon)
• Salt and Pepper
• 5 ounces lightly packed stemmed arugula (about 8 cups)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons
• 1 tablespoon raspberry jam
• 3 Tablespoons Fig Balsamic Condimento
• 1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces
• 4 Tablespoons Koroneiki Extra Virgin Olive Oil