Warm Salad Of Grilled Chicken Thighs, Figs And Shaved Parmigiano-Reggiano

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4 tablespoon(s) red wine vinegar, divided

2 teaspoon(s) chopped fresh rosemary, divided

Salt and ground black pepper

8 bone-in, skinless chicken thighs, each cut into 2 pieces (2 to 2 1/2 pounds total)

1/2 cup(s) thinly sliced red onion

1 teaspoon(s) chopped fresh basil

2 ripe fresh figs, cut lengthwise into quarters

8 cup(s) loosely packed fresh arugula

1 ounce(s) Parmagiano-Reggiano cheese, shaved

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