- Preheat oven to 180˚C (350˚F).
- Place prosciutto slices on a baking sheet lined with parchment paper. Bake in oven for 15 minutes and reserve. If the prosciutto is not crispy when cool, return to the oven for a few minutes.
- Mix vinegar, orange zest, dried fig, garlic and olive oil in a small bowl. Allow to macerate for 30 minutes. Cut stems off rapini, reserving only florets and leaves. Cook reserved rapini in a large pot of boiling water for about 2 minutes, or until rapini is tender but still crisp. Drain and reserve.
- Divide lettuce and rapini among four plates. Top with fennel, carrots and fresh figs. Drizzle with vinaigrette, and garnish with two prosciutto chips per plate. Enjoy!
: Replace fresh figs by orange sections.