For flavors that are seasonal and reminiscent of the Mediterranean, try this salad of sweet figs and salty prosciutto and Parmigiano-Reggiano.
Figs, Prosciutto and Parmigiano Salad
2 cups washed, crisped salad greens
4 thin slices prosciutto
4 tablespoons olive oil, flavored with garlic, if desired
Juice of half a lemon
1/4 -to-1/2 cup shaved Parmigiano-Reggiano
Cut figs in halves or quarters. Arrange the greens on a plate, top with sliced prosciutto and then the figs. Drizzle with olive oil, and squeeze over lemon juice, taking care to catch any seeds. Sprinkle the shaved Parmigiano over the top.
Source: Adapted from Central Market