On a platter, arrange arugula and basil
scatter prosciutto and figs over the greens
top with Parmesan
Shake vingar, honey, and oil in a jar with a lid, or whisk together in a small bowl.
Drizzle viniagrette over the salad and serve immediately
Fresh figs are delicious in this recipe, or you can rehydrate dried figs in water before using if you prefer that texture.
Blue cheese or gorgonzola can be used in place of the Parmesan for a stronger cheese presence.