Delicious, healthy and quick to put together. Serve with toasted baguette slices brushed with olive oil and sprinkled with sea salt.
Mix together oil, vinegar, salt and pepper and set aside.
In each of four wide rimmed bowls, layer 1 cup arugula, 6 fig quarters, 2 slices of prosciutto torn into 2-3 pieces and 1/4 cup fennel.
Or layer the salad ingredients on one long platter.
Drizzle 1 1/2 tbsp dressing on each bowl or all the dressing on the platter if using, season with salt and pepper to taste and serve with toasts or bread if desired.