- Servings: 4
|2||Figs, cut into ¼ths|
|2 Tbsp||Balsamic Vinegar|
|1 tsp||Olive Oil|
|Pinch Ground Black Pepper|
|⅛ tsp||Garlic Powder|
|Prosciutto or Other Cured Ham|
1. In a small cup combine the balsamic vinegar, olive oil, honey, salt, pepper and garlic stirring until the spices have combined well into the vinegar. Rinse both the arugula and figs, cut each fig into 1/4 pieces.
2. Heat a nonstick pan, grill or griddle over medium heat. Place the figs skin down and cook for 2 minutes, drizzle a little of the vinegar mix over each piece. Turn the fig pieces on their sides, cook for another 2 minutes and drizzle a little more vinegar mix. Repeat one more time to cook on the last remaining side. Remove from heat and allow to cool until you can comfortably handle the fig.
3. Place one arugula leaf on top of the fig piece then wrap a piece of prosciutto around the fig and arugula. Repeat until each fig pieces is wrapped. Serve as an appetizer alone or alongside a small salad and baguette.
I have to admit that I like this dish so much that I will just have it as my dinner. I serve it with a small salad made of the extra arugula and balsamic glaze drizzled over it and fresh baked baguette from the corner bakery. Add a glass of your favorite red wine, now that's heavenly!