A sweet and savory pairing: Msgr. Michael J. Begolly creates arugula salad for Oct. 8 event

INGREDIENTS

4 tbsp. olive oil, divided

½ cup walnuts, chopped into bite-sized pieces

4 oz. prosciutto, sliced into ribbons

½ cup dried figs

3 tbsp. balsamic vinegar

1 tbsp. honey

One shallot, minced

6 cups arugula, washed*

4 oz. shaved Parmesan cheese

Salt and pepper to taste

* Can substitute other lettuce varieties such as romaine.

DIRECTIONS

Toast walnuts in pan over medium high heat for about 5 minutes, until fragrant, turning occasionally to make sure they do not burn. Set aside.

Heat 1 tablespoon of olive oil in pan on medium heat. Saute prosciutto, stirring occasionally, until crispy, about 7 minutes. Set aside.

While prosciutto is cooking, cut figs into pieces (kitchen scissors work best). Combine with vinegar and honey in glass bowl, cover with plastic wrap and microwave 30-45 seconds until plump. Add shallot and 3 tablespoons olive oil and stir. Set aside to cool.

Toss arugula and cooled dressing in a large bowl. Arrange on plates and top with prosciutto, walnuts and shaved Parmesan cheese. Salt and pepper to taste.