8 handfuls of arugula
6 figs, cut into quarters
6 slices prosciutto, torn into small pieces
4oz mozzarella torn into small chunks
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
In a bowl make the vinaigrette by mixing well the olive oil, balsamic vinegar, salt and pepper.
On small plates, place 2 handfuls of arugula each. Sprinkle the prosciutto and the mozzarella equally amongst the plates and place the figs on top. Drizzle the vinaigrette over the salad and serve. What could be easier than that?!
Serves 4 as a starter, 2 as a main course.