Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Prosciutto di Parma -Black Mission figs
-thinly sliced -trimmed, halved lengthwise
1/2 c Extra-virgin olive oil 4 oz Chanterelle mushrooms
3 tb Balsamic vinegar -wiped clean
1/2 ts Salt 8 c Arugula leaves
1/4 ts Pepper -loosely packed
10 Ripe but firm 1/4 c Mixed edible flowers (opt)

1. Using a small sharp knife, cut twenty 3-by-1-inch strips from the
prosciutto. Cut the remaining prosciutto into 1-by--inch strips.

2. In a small bowl, whisk together the olive oil, balsamic vinegar,
salt and pepper. Reserve cup of the dressing and set aside. Pour the
remaining vinaigrette into a medium nonreactive bowl. Add the fig
halves and mushrooms and toss gently. Let marinate for 30 minutes.

3. Light a grill or preheat the broiler. Remove the fig halves from
the marinade one at a time and wrap individually in the large strips
of prosciutto. Alternating with the mushrooms, thread 5 of the
wrapped fig halves onto each of four 10-inch long wooden skewers.
Grill or broil for about 1 minute on each side until lightly browned.
Transfer to a plate.

4. In a large salad bowl, toss the arugula with the reserved dressing.
Divide among 4 large salad plates. Arrange the prosciutto-wrapped
figs and mushrooms from 1 skewer on each salad. Garnish with edible
flower and the remaining small slivers of prosciutto. Serve
immediately.

Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95

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