Pyramid salad

Here's another favorite of mine and I know a favorite of my guests. I often use it as a first course before a fancy meal. It has marinated figs, roasted shallots and prosciutto and parmesan chips. It's always a success and visually stunning (not to mention it makes me look good as a cook!).

This recipe is from Diva Cooking, written by Victoria Blashford-Snell and Jennifer Joyce. When it comes to entertaining, there is no better cook book in my library. I love that the recipes are portioned for 8 people, it makes things easier because sometimes multiplying a recipe is not as simple as doubling the ingredients. I have tried almost all the recipes and they always come out great. It's meant for party food and elegant dinner parties. The recipes are, however, anything but traditional with a heavy emphasis on fusion of different ethnic favorites with North American cuisine.

For 8 portions you will need:

• 8 fresh figs, quartered (don't substitute for dried)
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of balsamic vinegar
• 16 small French shallots (shallots people, not scallions!)
• 1 tablespoon if sugar (raw sugar, if you have some)
• 90 gr of freshly grated parmesan cheese (don't use the powder stuff)
• 8 thin slices of prosciutto
• 180 gr of arugula

For the vinaigrette:

• 1 teaspoon of Dijon mustard
• 1 garlic clove, finely chopped
• 1 small red onion, finely chopped
• 2 tablespoons of balsamic vinegar
• 1 cup of extra-virgin olive oil
• salt and pepper

Marinate the figs with 1 tablespoon of the olive oil and 1/2 tablespoon of balsamic vinegar for 4 hours.
Preheat the oven to 350°F. Place the shallots in a roasting pan and drizzle with 1 tablespoon of olive oil and 1/2 tablespoon of balsamic vinegar, spinkle with sugar and salt and pepper. Roast for 40 minutes, regularly shaking the pan. Remove and set aside.

Increase the oven temperature to 375°F. To make the parmesan chips, line 2 baking sheets with parchment paper and sprinkle the parmesan evenly into 2 x 8 inch circles. Bake for 3 minutes. Remove from oven and cool for 1 minute (this step is important). Slice each circle into 4 triangles and make sure they stay separated from each other. Return to the oven for another 3 minutes, until golden. Remove and let cool on a wire rack.

Lay prosciutto directly on the baking sheet and roast at the same temperature for 5 minutes, until crisp. Cool on paper towels.

Whisk together the vinaigrette ingredients. Season to taste.

To serve, pile the arugula leaves on individual plates and divide the figs and shallots among them. Spoon on the vinaigrette. Arrange one parmesan chip and one slice of prosciutto on top to form a pyramid shape.

The parmesan chips may be tricky the first time, but if you follow the quantity and method exactly it should be so bad. You're guests will go oooh and aaahhh when they see this.