Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the raspberry jam.

1/4 C. extra-virgin olive oil
2 oz. thinly sliced prosciutto, cut into %-inch-wide ribbons
3 tsp. balsamic vinegar
1 tsp. raspberry jam
1/2 C. dried figs, stemmed and chopped into %-inch pieces
1 small shallot, minced
Salt and pepper
5 oz. (5 C.) baby arugula
1/2 C. walnuts, toasted and chopped
2 oz. Parmesan cheese, shaved into thin strips with vegetable peeler (1 C.)

Heat 1 tsp. oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper towel-lined plate and set aside to let cool. Whisk vinegar and jam in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tsp. oil, shallot, 1/4 tsp. salt, and 1/8 tsp. pepper; toss to combine. Let cool to room temperature. Toss arugula and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.