Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

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Lee Harrelson
Yield
8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)
By Micol Negrin
August 2006
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

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.

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