Arugula & Fig Salad

• 1 large bunch arugula
• 1 bunch mint leaves
• 9 medium-size figs
• 12 slices Prosciutto or Iberian Ham

VINAIGRETTE

• 2 limes, juiced
• 6 tablespoons Lime Ahuacatlán Avocado Oil
• Salt and pepper to taste

Wash the arugula and mint. Discard stems from leaves and reserve

Trim tough stem ends from figs and cut each fig into 4 wedges

In a small bowl whisk together the lime juice, Lime Ahuacatlán Avocado Oil, salt and freshly ground pepper

Transfer to a serving plate and add the figs and prosciutto slices