Grilled Fig and Arugula Salad with Parmesan Crisps (Frico), Salad Recipe

Grilled Fig and Arugula Salad with Parmesan Crisps

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Don't forget to check out my 6-course Flaming Pineapple Boat with Shrimp dinner menu which includes this wonderful Grilled Fig and Arugula Salad with Parmesan Crisps.

Grilled Fig and Arugula Salad with Parmesan Crisps

Parmesan Crisps (see recipe below)
12 firm-ripe fresh figs, halved lengthwise
1 cup grapes, stemmed and cut in half or small whole champagne grapes
6 to 8 cups arugula leaves, washed, stemmed, and spinned dry*
3 to 4 tablespoons extra-virgin olive oil
Coarse sea salt or Fleur de Sel
Coarsely ground black pepper to taste
8 thin slices prosciutto (about 4 ounces)
Parmesan Regginao cheese
4 tablespoons balsamic vinegar, aged 12 years or more**

*The arugula can be washed and trimmed several days ahead of time. I put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve, they keep very fresh this way.

**If you have some authentic balsamic vinegar (aceto balsamico tradizionale de Modena), use it for this recipe.

Prepare Parmesan Crisps; store until ready to use.

Preheat grill or broiler. Place fig halves, cut side down, on grill and cook 3 minutes. Remove and allow to cool; set aside until ready to use.

Prepare the salad. Gently toss the arugula and grapes with olive oil, a pinch of salt, and a few grinds of the peppermill.

To serve, place a slice of prosciutto on the bottom of each individual serving plate. Mound salad in center of each individual serving place. Arrange the grilled figs around each salad.

Using a vegetable peeler, shave the Parmesan cheese into long strips and place over the greens. Drizzle each salad with balsamic vinegar. Garnish with the prepared Parmesan Crisps.

Makes 8 servings.

Parmesan Crisps:
4 ounces freshly grated Parmesan-Reggiano cheese*
1/8 teaspoon black pepper (optional)

* Use a stainless-steel grater, preferably one with small perforations or slits of half-moon-like cutting edges using largest holes.

Preheat oven to 350 degrees F. Place oven rack in the middle of the oven. Line a lightly greased baking sheet with parchment paper or line a large baking sheet with nonstick liner

Spoon level tablespoon-size mounds 4-inches apart on baking sheet; gently spread or pat mounds into 3 1/2-inch long ovals. Bake approximately 5 minutes or until cheese is melted and any bubbles that form turn into a crunchy light golden crust. Your wafers should be golden in color and lacy in appearance. NOTE: If you make them too thick they will be chewy rather than crispy, and if you brown them too much they will taste bitter. Remove from oven and cool crisps completely on baking sheet. Remove crisps carefully with thin metal spatula.

Tip: Store between layers of wax paper in an airtight container at room temperature for up to one week.