Place Prosciutto slices on cutting board. Lay one piece of Arugula over each Prosciutto slice. Top each piece of arugula with one slice of Pecorino and one fig quarter. Starting at one short end, roll up jelly roll style and secure with a toothpick.
Mix olive oil and vinegar together in a jar and shake well. Add salt and pepper to taste.
Mix in just enough dressing to moisten arugula and toss.
Place 1/2 a cup of dressed arugula on each plate.
Top with two prosciutto rolls. Garnish with edible flowers if desired.
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 212 (72%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 53.5mg||16 %|
|Sodium 1244.8mg||43 %|
|Potassium 108.9mg||3 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 5.4g|
|Protein 17.9g||26 %|
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Calories per serving: 293
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