Preparation:
In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Lay 1 slice of prosciutto flat on your work surface with a long edge facing you. Place an arugula leaf and some daikon sprouts on the left-hand side of the prosciutto. They should stick out over the top edge of the prosciutto by about 1 inch. Lay 3 fig strips and a mushroom slice on the sprouts.
Sprinkle with some of the balsamic vinaigrette and roll up the prosciutto into a cone. Repeat with the remaining ingredients. Arrange the hand rolls on a serving platter and serve at once. Serves 6. Note: To grill or broil Portobello mushrooms, cut off and discard the stem, brush the cap all over with olive oil, and place on a grill over prepared coals or under a preheated broiler. Grill or broil the cap for 5 minutes on each side. |
