Arugula Salad with Crispy Prosciutto, Goat Cheese, and Strawberries
We were stunned by the sweet and salty combination. The strawberries add an extra, special flavor to the salad and combines well with the feta (or goat cheese), prosciutto, and dressing. Low in calories and jam-packed with antioxidants.
Servings: 2
Calories: 163kcal
Ingredients
For the dressing
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tbsp extra-virgin olive oil
- sea salt to taste
- black pepper to taste
- 1 cup strawberries hulled and quartered
- 1/4 cup red onion sliced
For the salad
- 1 ounce italian prosciutto or 2 thin slices
- 3 cups arugula
- 1/3 cup feta cheese crumbled (or goat cheese)
Instructions
- Whisk together the vinegar, honey, olive oil, salt, and pepper in a large bowl until well combined. Carefully coat the strawberries and the red onions with the vinegar mixture. Set aside for at least 15 minutes.
- Coat a cast-iron skillet or non-stick pan with cooking spray. Cook the prosciutto in a single layer over moderately high heat, while turning regularly, until crispy and golden brown.
- Transfer the prosciutto to a plate and set aside to cool. Crumble the prosciutto.
- Combine the arugula and cheese in a large bowl.
- Add the strawberry and balsamic dressing and toss gently to coat.
- Divide over 2 plates and top with the crumbled prosciutto.
Notes
Works without the prosciutto as well. Just add a bit more feta or other veggies to taste.