For our 13th anniversary, we enjoyed a salad like this for our appetizer. Here I have recreated it....hope you love it, too!   Arugula, Fig and Parmiagiano Reggiano Salad Ingredients Arugula (I used 1/2 a bag) 2 figs, cut coarsely 1/4 cup marcona almonds 1/4 pound prosciutto parmiagiano reggiano, several slices extra thin! Balsamic dressing