Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

Name: Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano
Yield: 8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)
Ingredients: 8 fresh figs, quartered; 2 teaspoons extravirgin olive oil; ¼ teaspoon cracked black pepper; 1 ounce Parmigiano-Reggiano cheese, thinly shaved; 12 mint leaves, thinly sliced; 4 ounces thinly sliced prosciutto

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

By Micol Negrin

Recipe by Cooking Light August 2006

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Credit: Lee Harrelson

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

8 fresh figs, quartered
2 teaspoons extravirgin olive oil
¼ teaspoon cracked black pepper
1 ounce Parmigiano-Reggiano cheese, thinly shaved
12 mint leaves, thinly sliced
4 ounces thinly sliced prosciutto

Directions

Step 1

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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Nutrition Facts

Per Serving:

90 calories; calories from fat 34%; fat 3.4g; saturated fat 1.2g; mono fat 1.8g; poly fat 0.3g; protein 4.8g; carbohydrates 9.5g; fiber 1.4g; cholesterol 11mg; iron 0.3mg; sodium 270mg; calcium 64mg.

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Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

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Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano