Strawberry-and-Arugula Salad with Crispy Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Stand: 15 minutes; Cook: 4 minutes. Ingredients:
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 |
Directions:
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.
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