- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- freshly ground black pepper to taste
- 6 tablespoons extra-virgin olive oil
- 2 large bunches arugula (about 1/2 pound total)
- 6 firm-ripe green or purple figs (about 1/2 pound)
- 6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
- a piece Parmigiano-Reggiano (about 1/3 pound)
Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.