Arugula and Fig Salad with Goat Cheese and Balsamic Vinaigrette

• 3 cups arugula
• 2 tablespoons white wine vinegar
• 3 shallots, sliced
• 1 tablespoon balsamic vinegar
• kosher salt and pepper
• 4 small fresh figs, halved
• ¾ oz goat cheese, I used honey-flavored
• 6 slices prosciutto di Parma
• drizzle of honey, about 2 ml

• In a large bowl, toss the arugula with the white wine vinegar and a pinch of kosher salt and freshly ground pepper to taste. Mix gently so the leaves are evenly coated.
• Arrange the dressed arugula on a serving platter or plates.
• While the greens rest, sauté the sliced shallots in a light spray of olive oil or a teaspoon of oil, seasoning with salt and pepper.
• Cook the shallots until they turn golden and begin to caramelize. When they start to stick slightly to the pan, add the balsamic vinegar to deglaze and stir until the shallots are glossy and coated.
• Remove the shallots from heat and let them cool briefly.
• Top the arugula with the caramelized shallots, halved figs, torn or folded slices of prosciutto, and crumbled goat cheese.
• Finish the salad with a light drizzle of honey and a final crack of black pepper. Serve immediately.

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