Prosciutto di Parma with grilled figs

8 oz Prosciutto di Parma, -- sliced paper thin
12 figs, -- cut in half
3 TB extra Virgin olive oil
2 TB chopped fresh rosemary leaves
2 TB balsamic vinegar
12 lg sprigs Italian parsley
1/2 lb fresh arugula leaves, washed and spun dry -- to yield 2
3 TB extra virgin olive oil

Preheat grill or broiler.

Place 12 fig halves cut side down on grill and cook 3
minutes. Remove and allow to cool. In a mixing bowl,
toss grilled figs, raw figs, rosemary, balsamic
vinegar, Italian parsley, arugula and extra virgin
olive oil. Gently mix with hands so as not to break
the figs up. Divide the paper-thin Prosciutto onto 4
plates. Divide fig salad and place on top of
Prosciutto and serve immediately.

Serves 4