Ingredients

Directions

Prepare the figs:

Trim just the tips of the stems of the figs, and halve the figs lengthwise.
Lay out the Prosciutto slices and cut them down the center lengthwise.
Pour the vinegar and oil onto a small plate, and coat the figs on all sides with the mixture.
Reserve remainder to dress arugula.

Wrap the Prosciutto slices tightly around the eight fig halves. Mix the yogurt, honey and cayenne in a small bowl. Spoon the sauce onto a serving plate. Toss the arugula with the remaining oil and vinegar mixture.

Grill the figs:

Heat a stovetop grill pan or outdoor barbecue to medium hot. Grill the figs, cut side down, for about one minute or until nicely caramelized and heated through. Arrange the figs, grilled side up, no the sauce and serve while still hot. Garnish with the walnuts and arugula leaves. Finish with freshly ground black pepper.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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