Prosciutto And Fig Handrolls

Prosciutto And Fig Handrolls

Course :	Grilling
From:	HungryMonster.com
Serves:	1

Ingredients:

1 1/2	teaspoons	balsamic vinegar
1 1/2	teaspoons	olive oil
1	teaspoon	salt and freshly ground black pepper
6	slices	prosciutto
6	pieces	arugula leaves -- rinsed, patted dry
2	ounces	daikon sprouts or bean sprouts -- rinsed/patted dry
3	cups	fresh figs -- (black mission),in thin strips, (18 total)
1	medium	grilled portabella mushroom -- in 6 strips

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.