Title: Prosciutto di parma with a grilled fresh fig
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        8 oz Prosciutto di Parma, --
  :          sliced paper thin
       12    figs, -- cut in half
        3 TB extra Virgin olive oil
        2 TB chopped fresh rosemary
  :          leaves
        2 TB balsamic vinegar
       12 lg sprigs Italian parsley
      1/2 lb fresh arugula leaves, washed
  :          and spun dry -- to yield 2
        3 TB extra virgin olive oil
  
  Preheat grill or broiler.
  
  Place 12 fig halves cut side down on grill and cook 3 minutes. Remove
  and allow to cool. In a mixing bowl, toss grilled figs, raw figs,
  rosemary, balsamic vinegar, Italian parsley, arugula and extra virgin
  olive oil. Gently mix with hands so as not to break the figs up.
  Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and
  place on top of Prosciutto and serve immediately.
  
  Yield:: 4 servings