Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     balsamic vinegar
   1 1/2  teaspoons     olive oil
                        salt and freshly ground black pepper
   6      large   slic  -- (9x13) prosciutto
   6                    arugula leaves -- rinsed, patted dry
   2      ounces        daikon sprouts or bean sprouts -- rinsed/patt (1/2
                        -- pkg.)
   3                    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.