Instructions: 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.

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