Healthy Fig and Prosciutto Salad with Goat Cheese

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

12 cups baby arugula

8 figs (preferably Mission)

6 slices prosciutto, cut into thin strips

1⁄4 cup pine nuts, toasted

1⁄2 cup crumbled fresh goat cheese

Salt and black pepper to taste

Balsamic Vinaigrette

Note: Ingredients may have been altered from the original.

Directions at eatthis.com

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