Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        prosciutto di parma -- sliced paper thin
  12                    figs -- cut in half
   2      tablespoons   chopped fresh rosemary leaves
   2      tablespoons   balsamic vinegar
  12      large         Italian parsley sprigs
     1/2  pound         fresh arugula leaves -- washed, spun dry
                        -- to yield 2 cups
   3      tablespoons   extra-virgin olive oil

Preparation:

Preheat grill or broiler. Place 12 fig halves cut side down on grill and cook 3 minutes. Remove and allow to cool. In a mixing bowl, toss grilled figs, raw figs, rosemary, balsamic vinegar, Italian parsley, arugula and extra-virgin olive oil. Gently mix with hands so as not to break the figs up. Divide the paper-thin Prosciutto onto 4 plates. Divide fig salad and place on top of Prosciutto and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5677)