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Figs, Proscuitto, and Arugula

December 3, 2012


This appetizer salad from the kitchen of Michael’s New York starts your meal in fine style. Gorgeous paper-thin slices of imported prosciutto drape over creamy chunks of burrata and halves of fresh California figs. We garnish with spicy wild arugula leaves, extra-virgin olive oil, aged balsamic, and sea salt. The combination is at once sweet and salty, creamy and peppery, an absolutely perfect balance of flavors and textures.  It’s a plate that loves to be shared, so order one for your table and watch how quickly it disappears.

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