You are here: Home » Recipes » Frizzled Prosciutto and Black Olive Panzanella with Fig Vinaigrette Frizzled Prosciutto and Black Olive Panzanella with Fig Vinaigrette Recipe by miamia03 Yield 4 to 6 servings Prep 20 minutes Cook 8 minutes PrintEmail Ingredients 1/3 cup fig preserves2 tablespoons lemon juice1/2 teaspoon finely chopped garlic1/4 teaspoon coarsely ground black pepper1/4 teaspoon kosher salt1/2 cup extra virgin olive oil5 slices foccacia bread (cut about 3/4 inch thick), cubed5 tablespoons olive oil, divided1 1/2 cups thinly sliced prosciutto6 cups coarsely chopped arugula1 can (6 oz.) pitted California Black Ripe Olives, drained, coarsely chopped2 cups halved small heirloom tomatoes or grape tomatoes1/2 cup thinly sliced shallots2 tablespoons finely chopped basil leaves1 tablespoon finely chopped tarragon1/2 cup Asiago cheese shavings Instructions PLEASE NOTE: THIS IS A DUPLICATE ENTRY TO CORRECT A PREVIOUS ENTRY. PLEASE ACCEPT THIS ONE!!!! THANK YOU!!!! Preheat oven to broil. In a medium bowl, whisk together fig preserves, lemon juice, garlic, black pepper, and salt. Add extra virgin olive oil; whisk ingredients until well combined. Set aside. In a medium bowl, toss bread cubes and 3 tablespoons olive oil. Arrange on a rimmed baking sheet. Broil foccacia 3-5 minutes, or until lightly toasted. Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add prosciutto to the skillet. Cook 4-6 minutes, or until well crisped. Transfer to a paper-lined plate to drain. In a large bowl, combine frizzled prosciutto, arugula, black olives, tomatoes, shallots, basil, tarragon, and toasted foccacia. Toss to mix. Drizzle fig vinaigrette over panzanella; toss well. Top with Asiago cheese shavings. Serve immediately.