Prosciutto And Fig Handrolls
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons olive oil
1 teaspoon salt and freshly ground black pepper
6 slices prosciutto
6 pieces arugula leaves -- rinsed, patted dry
2 ounces daikon sprouts or bean sprouts -- rinsed/patted dry
3 cups fresh figs -- (black mission),in thin strips, (18 total)
1 medium grilled portabella mushroom -- in 6 strips
 

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.