This salad is the perfect combination of sweet and salty, with a nice crunch and a honey vinaigrette. Makes 2 large salads and is pretty easily assembled for a quick lunch!
Very low – 1/5 stars
2 meal-sized salads
Less than 30 min.
5oz arugula or arugula blend
1/3 cup roughly chopped walnuts
3-4 pieces of prosciutto
Shaved (or shredded) Parmesan or Pecorino Romano cheese
1 tablespoon olive oil
- For the dressing
3 tablespoon olive oil
3 tablespoon white vinegar
1 tablespoon honey
1 shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Based on a recipe from here, originally from America’s Test Kitchen.
- Start by heating a frying pan or skillet over medium heat. Without adding any oil, add chopped walnuts into the pan and toast until they start to become fragrant, around 5 minutes. Remove walnuts from the pan and set aside in a small bowl or plate for now.
- Add one tablespoon olive oil into the same pan, then add prosciutto. Fry until it starts to get crispy, flipping halfway through to cook both sides. Remove prosciutto to a paper towel lined plate and allow to cool. Then chop or break the crispy prosciutto into small-bite sized pieces.
- Make the honey vinaigrette dressing by combining all the ingredients in the dressing section above in a small bowl.
- Assemble the salads by dividing the arugula into two large bowls. Spoon vinaigrette over arugula and toss to combine. (Skip this step and save dressing separately if you are not planning to immediately eat both salads.) Top salads with divided crispy prosciutto, toasted walnuts, and shaved Parmesan. Enjoy immediately!