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

A sweet and savory pairing

"The dressing works well with the arugula because the arugula has a peppery flavor, and there is a sweetness with the dressing as well as a salty crunch from the walnuts and prosciutto that pairs nicely in the salad."

Msgr. Michael J. Begolly, featured in ‘prayer and perfect pairings’

Arugula Salad with Figs, Prosciutto, Shaved Parmesan and Toasted Walnuts

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.