"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fig and Prosciutto Salad Recipe

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This recipe for Fig and Prosciutto Salad, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh

Category:
Category:

Ingredients:  
Ingredients:  
12 c. Arugula salad
8 figs prefer mission
6 slices prosciiotto crisped
Shards of pecorino
Salt and pepper
Balsamic vinaigrette
2 T mince shallots
1 garlic clove mince
2 t. Dijon
1/4 c. Balsamic
1/2 c. Olive oil
Salt and pepper

Directions:
Directions:
Quarter figs. Add arugula, prosciutto, salt and pepper. Add pecorino and vinaigrette and toss gently

Number Of Servings:
Number Of Servings:
4

 

 

 

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