Arugula Salad With Dates And Crispy Prosciutto
- 1 tablespoon extra-virgin olive oil and 3 T walnut oil
- 4 thin slices of prosciutto, cut into 1/4-inch-wide ribbons
- 1 tablespoon raspberry jam
- 3 tablespoons balsamic vinegar
- 1/2 cup dried dates, pitted and chopped into 1/4-inch pieces
- 1 small shallot, minced very fine (1 tablespoon)
- Sea salt and ground black pepper
- 5 ounces lightly packed baby arugula (8 cups)
- 1/2 cup chopped pecans, toasted
- 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
- 1. Heat 1 tablespoon olive oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring constantly, about 4 minutes, until crisp. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
- 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in dates. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until dates are plump, 30 seconds to 1 minute. Whisk in 3 tablespoons walnut oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
- 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, pecans, and Parmesan. Serve immediately.
extravirgin olive oil, thin slices, raspberry, balsamic vinegar, dates, shallot, salt, baby arugula, pecans, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/arugula-salad-with-dates-and-crispy-prosciutto-1268005 (may not work)