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Baby Arugula Salad with Prosciutto, Shaved Parmesan and Balsamic Vinaigrette

Christina Austin
Baby Arugula Salad with Prosciutto, Shaved Parmesan Cheese and a Balsamic Vinaigrette that stays emulsified for days
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Servings 2 -4

Ingredients
  

  • 1 five ounce package of pre-washed Baby Arugula
  • 4-6 slices prosciutto torn into bite size pieces
  • 2 oz approximately Parmigiano Reggiano cheese (Parmesan), shaved
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • pinch of salt and pepper

Instructions
 

  • In a small bowl, mix the balsamic vinegar with the salt, pepper and mustard until well combined using a small whisk.
  • While whisking continuously, add the olive oil to the vinegar in small dribbles, making sure that each dribble of oil is emulsified with the vinegar before adding more oil.
  • In a large bowl, toss the vinaigrette with the baby arugula until the arugula is coated pretty evenly.
  • Tear the prosciutto into bite sized pieces and lay over top of dressed arugula.
  • Using a vegetable peeler, shave as much Parmesan cheese onto the salad as you like. I use approximately 2 ounces.
  • This serves 2 for a dinner salad or 4 for a generous side salad.