INGREDIENTS
4
thin slices Prosciutto
1/2 cup
Figs, dried
1
Lettuce greens
1 tbsp
Shallot
3 tbsp
Balsamic vinegar
1 tbsp
Honey
1
Black pepper, Ground
1
Kosher salt
4 tbsp
Olive oil, extra-virgin
1/2 cup
Walnuts, toasted and coarsely chopped
2 oz
Parmesan