1 1/2 ts Balsamic vinegar
1 1/2 ts Olive oil
Salt and freshly ground
Black pepper
6 lg Slices(9x13) prosciutto
6    Arugula leaves, rinshed --
Patted dry
2 oz (1/2 pkg.) daikon sprouts or
Bean sprouts -- rinsed/patt
3    Fresh
Strips -- (18  total)
1 md Grilled portabello mushroom
In 6 strips
Figs(Black Mission),in thin

In a small bowl, whisk together the balsamic vinegar and olive oil. Season
with salt and pepper. Lay 1 slice of prosciutto flat on your work surface
with a long edge facing you. Place an arugula leaf and some daikon sprouts
on the lefthand side of the prosciutto. They should stick out over the top
edge of the prosciutto by about 1 inch. Lay 3 fig strips and a mushroom
slice on the sprouts. Sprinkle with some of the balsamic vinaigrette and
roll up the prosciutto into a cone. Repeat with the remaining ingredients.
Arrange the handrolls on a serving platter and serve at once. Serves 6.
Note: To grill or broil portobello mushrooms, cut off and discard the stem,
brush the cap all over with olive oil, and place on a grill over prepared
coals or under a preheated broiler. Grill or broil the cap for 5 minutes on
each side.

MSBello