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marinated fig, glazed shallot, and
prosciutto salad with parmesan chips
Serves 8

Garnish with a parmesan chip.


8 fresh ripe figs, quartered
2 tablespoons of olive oil
1 tablespoon balsamic vinegar
16 small shallots, peeled
1 teaspoon sugar
3 ounces of parmesan cheese, freshly grated
8 slices of prosciutto
6 ounces of arugula leaves or watercress


1 teaspoon Dijon mustard
1 garlic clove, minced
1 small red onion, finely chopped
1 tablespoon balsamic vinegar
1 cup olive oil
salt and pepper
  1. Place the figs on a plate and drizzle with half of the olive and vinegar.  Marinate 4 hours.
  2. Preheat the oven to 350F.  Place the shallots in a pan. Drizzle with the remaining oil and vinegar. Sprinkle with sugar and seasoning. Roast for 40 minutes, stirring occasionally.  Remove the pan and set aside.  Increase the temperature to 375F.
  3. To make the parmesan chips, line 2 baking sheets with waxed paper.  Make 2 X 8 inch circles with the cheese.  Bake until bubbling, about 3 minutes.  Cool for 1 minute. Slice each circle into 4 triangles.  Separate the triangles slightly on the paper. Return to the oven for another 3 minutes until golden.  Remove and cool. Handle with care!!!!!!!
  4. Lay the prosciutto directly on the baking sheet. Bake for 5 minutes. Cool on paper towels.
  5. Whisk the vinaigrette ingredients.  Season to taste.
  6. To serve, pile the leaves on individual plates.  Divide the figs and shallots among them.  Place the prosciutto on top and spoon on the vinaigrette.