Ingredients
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
8 slices prosciutto (about 4 ounces total)
1 package (8 ounces) dried figs, quartered (stems removed if thick)
Preparation
In a small bowl, whisk vinegar and oil; season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling); set aside. Place arugula in a large bowl; toss with remaining dressing.
Divide arugula among four serving plates. Dividing evenly, top with bocconcini, prosciutto, and figs; drizzle all with reserved dressing.
