Prosciutto, Arugula and Goat Cheese Rollups

Recipe by Shelley Skiles Sawyer,
Photo by Kyle Ripley, Haigwood Studios

​Yield: 8 servings
12 slices prosciutto*
Lemon Vinaigrette (recipe included)
1 cup softened goat cheese
6 fresh figs (may substitute dried if
unavailable)
2 cups arugula, preferably locally grown
zest of 1 large lemon

On a sheet pan lined with parchment paper, place prosciutto slices, leaving about 1/2-inch on either side of each. Prepare Lemon Vinaigrette and stir 1 tablespoon into softened goat cheese, mixing well. Spread a thin layer of goat cheese onto prosciutto slices.
Stem figs and slice into 4–6 pieces, depending on the size of your figs. Place a few slices randomly down each prosciutto slice, some to the left, some in the center and some to the right. Top with arugula leaves, allowing them to overlap the edges a little, then, using a teaspoon, drizzle arugula with a little Lemon Vinaigrette. Sprinkle entire surface with lemon zest. Carefully roll each piece, gently pressing down so that they’ll hold together. Cut each roll into 2 to 3 pieces, depending on how wide your prosciutto slices are.
These can be assembled an hour in advance (no more), gently covered with plastic wrap and refrigerated until service time so arugula will not wilt.
​*Have your butcher cut slices that are thin, but not so thin that they easily tear. If your slices are coming from the narrower end of the ham, purchase 6 to 8 additional

​Lemon Vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
​kosher salt and freshly ground black
pepper to taste
1/3 cup extra-virgin olive oil

For the Lemon Vinaigrette
In a small bowl, combine lemon juice, vinegar, mustard, salt and pepper and mix well. Slowly drizzle oil into mixture little by little, whisking constantly, until all oil has been incorporated and dressing emulsifies. Extra vinaigrette can be refrigerated for up to 1 month.