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   Ingredients :
lb (250 g) arugula
6 fresh figs, skinned and cut in slices
6 to 8 thin slices prosciutto
7 oz (200 g) parmesan cheese shavings

2 tablespoons balsamic vinegar
teaspoon Dijon mustard
6 tablespoons olive oil


Rinse arugula leaves and dry. Arrange arugula in a salad bowl. Add figs and combine.

Scatter prosciutto slices and parmesan shavings on top.

Serve with vinaigrette.

Combine mustard, vinegar, salt and pepper in a small bowl. Gradually add olive oil, while whisking, until combined.
        4 – 6 servings
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