Prosciutto Rolls with Arugula and Figs

I've made these on several occasions where I was asked to bring an appetizer.  These are delicious and very easy to assemble.  Better yet, no cooking!  From the 2006 Bon Appetit Cookbook.

Makes 24

1/4 cup EVOO
2 tbls fresh lemon juice
4 tsp grated lemon peel
12 thin (not paper thin) slices prosciutto
6 oz soft fresh goat cheese, room temp
16 dried black Mission figs, quartered
4 large bunches arugula, stems trimmed

Whisk oil, lemon juice and lemon peel in a med. bowl to blend.  Lay prosciutto on work surface, spacing slices 2 inches apart.  Spread cheese evenly over prosciutto.  Arrange figs over cheese, dividing and spacing evenly.  Drizzle with lemon mixture.  Sprinkle with pepper.  Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend one inch over ling sides of the prosciutto.  Starting at one short end of each slice, roll up tightly jelly roll style.  Cut rolls crosswise in half.  Transfer to platter.  (Can be made 2 hours ahead.  Cover with damp paper towels and then plastic wrap; chill.)