Title: Prosciutto & fig handrolls
 Categories: Appetizers, Fruits, Ham, Mushrooms, On the gril
      Yield: 1 Servings
 
 
    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.