1 tablespoon	lemon juice
1 teaspoon	grated lemon peel
2 tablespoons	extra virgin olive oil
3 ounces	Gorgonzola cheese, room temperature
3 ounces	cream cheese, room temperature
6 slices	prosciutto
6	dried Black Mission figs, quartered
	ground black pepper
1 ounce	baby arugula

1. Whisk together lemon juice, lemon peel, and oil.
2. Mix cheeses together.
3. Lay prosciutto on flat work surface. Spread evenly with cheese mixture.
4. Arrange figs over cheese mixture. Drizzle with lemon dressing. Sprinkle with pepper.
5. Arrange arugula leaves, alternating stems and tops and allowing tops to extend 1-inch beyond long sides of prosciutto.
6. Starting at short end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half.