Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

Lee Harrelson
Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.

Yield:

8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)

Recipe from

Nutritional Information

Calories 90
Caloriesfromfat 34 %
Fat 3.4 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 4.8 g
Carbohydrate 9.5 g
Fiber 1.4 g
Cholesterol 11 mg
Iron 0.3 mg
Sodium 270 mg
Calcium 64 mg

Ingredients

8 fresh figs, quartered
2 teaspoons extravirgin olive oil
1/4 teaspoon cracked black pepper
1 ounce Parmigiano-Reggiano cheese, thinly shaved
12 mint leaves, thinly sliced
4 ounces thinly sliced prosciutto

Preparation

Place figs in a bowl; drizzle with oil. Sprinkle figs with pepper; toss gently. Place fig mixture in the center of a platter; top with cheese and mint. Top with prosciutto.

Note:

Micol Negrin,

August 2006