Mixed Greens Salad with Figs, Prosciutto, Walnuts and Parmesan Cheese

This salad is addicting.  I have made it numerous times over the past couple of weeks and everyone has loved it.  The saltiness of the parmesan and prosciutto and the sweetness of the figs and the raspberry jam in the dressing are what makes this salad so delicious.  The toasted walnuts give it an earthy crunch.  You can also make this a vegetarian dish by leaving out the prosciutto.  Microwaving the jam, figs, vinegar  and minced shallot allows the flavors to meld before whisking in the olive oil.  I promise that even non-salad lovers will eat this.

¼ cup of olive oil, total
2 ounces thinly sliced prosciutto, cut into one inch pieces
3 tablespoons of balsamic vinegar
1 tablespoon of raspberry jam
1 small shallot, minced
½ cup of dried figs, stemmed and chopped (they can usually be found in the produce department of your local grocery store
8 cups of mixed greens lettuce, or you can use any type you like such as spring mix or arugula
½ cup of walnuts, toasted and chopped
2 ounces of parmesan cheese, shaved

1. Heat a tablespoon of oil in frying pan over medium heat and add prosciutto and cook, stirring often until crisp, about minutes. Using a slotted spoon, transfer prosciutto to paper-toweled line plate and set aside.
2. Whisk vinegar, jam, shallot ¼ teaspoon of salt and ¼ teaspoon of pepper together in a microwave safe bowl. Add chopped figs, cover and microwave for one minute. Remove from microwave and whisk in 3 tablespoons of oil. Let stand for 15 minutes until it has cooled completely. Whisk before adding to salad.
3. In a large salad bowl, combine the mixed greens and the vinaigrette tossing gently until the salad leaves are coated. Add the prosciutto, walnuts and shaved parmesan and serve immediately.
Serves 6.