Strawberry-And-Arugula Salad With Crispy Prosciutto

• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons honey
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups strawberries, hulled and quartered
• 1/3 cup sliced red onion
• Olive oil cooking spray
• 4 thin slices prosciutto (about 2 ounces)
• 6 cups baby arugula (about 5 ounces)
• 2 ounces goat cheese or feta, crumbled

1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.
2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.
3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.

balsamic vinegar, honey, extravirgin olive oil, salt, freshly ground black pepper, strawberries, red onion, olive oil cooking spray, thin slices prosciutto, baby arugula, goat cheese

Taken from www.myrecipes.com/recipe/strawberry-and-arugula-salad-with-crispy-prosciutto (may not work)