Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Cut 2 ounces prosciutto into 1/4-inch-wide ribbons.

Remove stems from 1/2 cup dried figs and chop fruit into 1/4-inch pieces.

Very finely mince 1 small shallot to yield 1 tablespoon.

If using arugula bunches, remove stems, then wash and dry leaves.

Chop enough walnuts to yield 1/2 cup.

Shave 2 ounces Parmesan into thin strips with vegetable peeler.

Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl.

Wipe out empty pan with paper towel. Heat 1 tablespoon olive oil in empty pan over medium heat. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. Using slotted spoon, transfer to paper towel–lined plate and set aside to cool.

Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let cool to room temperature.

Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. Divide salad among individual plates. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.