2ozParmesan cheeseshaved into ribbons (use a vegetable peeler)
3 tbspbalsamic vinegar
1tbspolive oilextra virgin
On a platter, arrange arugula and basil
scatter prosciutto and figs over the greens
top with Parmesan
Shake vinegar, honey, and oil in a jar with a lid, or whisk together in a small bowl.
Drizzle vinaigrette 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.