The Conscious Kitchen » Fig and Bresaola Salad

Fig and Bresaola Salad Serves 4-6 persons For all ingredients, please consider using those that are grown organically.

4-6 ounces	bresaola, thinly sliced If you cannot find bresaola, try using prociutto in it's place.
4-6 ounces	arugula or wild arugula for a spicier green
10-12	fresh ripe figs, any variety or combination, quartered
	shaved Parmigiano Reggiano, optional
	freshly ground black pepper
1 teaspoon	aged balsamic vinegar or squeeze of fresh lemon juice The aged balsamic will lend a sweeter flavor to the salad where the fresh lemon will give it a fresher and brighter taste.
1-2 teaspoons	extra virgin olive oil

This is a salad that is best served on a platter to display the natural beauty of it. Begin by laying the bresaola onto the platter. Start laying around the perimeter of the plate and fill in the center with the remaining slices. Top the bresaola with the arugula and finish with the prepared figs. If you wish to use the parmesan, shave a bit over the top or serve along side of the platter. Sprinkle the cracked black pepper over the top and drizzle with the balsamic vinegar and olive oil. Salt will be unnecessary with this dish. Enjoy with a crisp glass of your favorite rose. Cheers.