- 12 soft, ripe green or black figs such as Mission,
Adriatic or Kadota
- 24 thin slices prosciutto, about 1/4 lb. total
- 1/2 tsp. freshly ground pepper
- 3 cups arugula or baby lettuces
Rumple first 1 slice and then a second slice of the prosciutto and tuck them sumptuously into the slit of a fig. Repeat until all the figs are stuffed. Sprinkle evenly with the pepper.
Divide the greens evenly among 6 individual plates. Top each with 2 stuffed figs and serve.