Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts balsamic vinegar
1 1/2 ts olive oil
: salt and freshly ground
: black pepper
6 lg slices(9x13) prosciutto
6 arugula leaves, rinshed --
: patted dry
2 oz (1/2 pkg.) daikon sprouts or
: bean sprouts -- rinsed/patt
3 fresh figs(Black Mission),in
: thin strips -- (18 total)
1 md grilled portabello mushroom
: in 6 strips

In a small bowl, whisk together the balsamic vinegar and olive oil.
Season with salt and pepper. Lay 1 slice of prosciutto flat on your
work surface with a long edge facing you. Place an arugula leaf and
some daikon sprouts on the lefthand side of the prosciutto. They
should stick out over the top edge of the prosciutto by about 1 inch.
Lay 3 fig strips and a mushroom slice on the sprouts. Sprinkle with
some of the balsamic vinaigrette and roll up the prosciutto into a
cone. Repeat with the remaining ingredients. Arrange the handrolls on
a serving platter and serve at once. Serves 6. Note: To grill or
broil portobello mushrooms, cut off and discard the stem, brush the
cap all over with olive oil, and place on a grill over prepared coals
or under a preheated broiler. Grill or broil the cap for 5 minutes on
each side.

Recipe By : MSBello

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