Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons balsamic vinegar

  2. 1 1/2 teaspoons olive oil salt and freshly ground black pepper

  3. 6 large slic -- (9x13) prosciutto

  4. 6 arugula leaves -- rinsed, patted dry

  5. 2 ounces daikon sprouts or bean sprouts -- rinsed/patt (1/2 -- pkg.)

  6. 3 fresh figs -- (black mission),in -- thin strips, (18 -- total)

  7. 1 medium grilled portabella mushroom -- in

  8. 6 strips

Instructions Jump to Ingredients ↑

  1. Preparation : In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Lay 1 slice of prosciutto flat on your work surface with a long edge facing you. Place an arugula leaf and some daikon sprouts on the left-hand side of the prosciutto. They should stick out over the top edge of the prosciutto by about 1 inch. Lay 3 fig strips and a mushroom slice on the sprouts. Sprinkle with some of the balsamic vinaigrette and roll up the prosciutto into a cone. Repeat with the remaining ingredients. Arrange the hand rolls on a serving platter and serve at once. Serves 6. Note: To grill or broil Portobello mushrooms, cut off and discard the stem, brush the cap all over with olive oil, and place on a grill over prepared coals or under a preheated broiler. Grill or broil the cap for 5 minutes on each side.


Send feedback