2 TB. Balsamic vinegar
2 TB. Olive oil
1/2 tsp. bottled red pepper sauce
1 Tbsp. chopped, fresh flat leaf parsley.
1 Tbsp. chopped green onion
12 fresh figs, cut in thin strips
2 oz. baby spinach leaves
2 medium Portobello mushrooms, cut in thin strips
1 tsp. olive oil for sautéing
12 slices cooked ham

In a small bowl, whisk balsamic vinegar, olive oil, bottled red pepper, parsley and green onion together. Lightly toss figs and spinach leaves in dressing; set aside. Sauté mushrooms in oil; set aside. Lay ham slices flat on work surface. Layer with baby spinach leaves. Divide fig strips and mushroom slices evenly and arrange on ham, leaving a 1-inch border at top and bottom. Roll up the ham like a jelly roll. Wrap three rolls and pack for lunch.

Serves 4.