Prosciutto Wrapped California Figs and Arugula Salad
Celebrating the Quality of California Figs
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Cooking tools:
- Grill
- Blender
- Food processor
- Toothpick
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Refrigerator
- Airtight container
Ingredients
- ½ cup chopped California Fresh Figs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons sherry, raspberry, or white balsamic vinegar
- 1 garlic clove, minced
- Fine sea salt and freshly ground pepper, to taste
- 4 cups baby arugula
- 8 small California Fresh Figs
- 2 ounces blue cheese, crumbled
- 8 strips prosciutto (about 4 inches long by 1 inch wide)
- 2 tablespoons balsamic vinegar
- ¼ cup pine nuts, toasted
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