TOTAL TIME: 25 minutes

INGREDIENTS:

FOR THE SALAD::

• 4 tablespoons extra-virgin olive oil
• 2 ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide ribbons
• 1 tablespoon raspberry jam
• 3 tablespoons balsamic vinegar
• 1⁄2 cup figs, stems removed, fruit chopped into 1⁄4-inch pieces
• 1 small shallot, minced very fine (1 tablespoon)
• Table salt and ground black pepper
• 5 ounces lightly packed baby arugula (8 cups)
• 1⁄2 cup chopped walnuts, toasted
• 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

METHOD:

1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.
4. NOTES: Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in any of these salad recipes.