Mario Batali's Prosciutto Di Parma With Grilled And Fresh Figs

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
71%
CHOL
8%
SOD
31%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

12 large italian parsley sprigs

8 ounces fresh arugula , washed and spun dry to yield 2 cups

2 tablespoons balsamic vinegar

8 ounces prosciutto di Parma , sliced paper-thin

2 teaspoons fresh rosemary leaves , chopped

12 fresh black mission figs , cut in half

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