Arugula Salad With Dates And Crispy Prosciutto

  1. 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. 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. 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)

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