Johnson Estate Winery - Recipes - Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Ingredients

• 2 ozs thinly sliced prosciutto, cut into 1⁄4 inch ribbons
• 1 tbsp raspberry jam
• 4 tbsps extra-light olive oil
• 3 tbsps Balsamic vinegar
• 1 small shallot, minced very finely
• salt and pepper
• Arugula leaves (5 os or more)
• 1/2 cup dried figs, stems removed, chopped into 1⁄4 inch pieces
• 1/2 cup chopped walnuts, lightly toasted
• 2 ozs Parmesan cheese, shaved into thin strips with a vegetable peeler