Arugula Goat Cheese Salad with Prosciutto
This Arugula Salad with Goat Cheese and Prosciutto is an infusion of flavors and textures that can complement any dish. The best part is it's made with a handful of ingredients and just 15 minutes of prep time.
Servings 6 servings
Ingredients
- 5 ounces baby arugula
- ¼ red onion thinly sliced
- ¼ teaspoon sea salt
- 3 tablespoons roasted walnut oil
- 1 ½ tablespoons white wine vinegar
- 2 ounces soft goat cheese (chevre)
- 2 ounces sliced prosciutto about 3 slices, torn into pieces
- coarse sea salt and freshly ground pepper
Instructions
- In a large salad bowl, toss arugula and sliced red onions with salt, walnut oil and white wine vinegar together.
- Arrange the greens on a large platter. Top with chunks of goat cheese and prosciutto pieces. Gently toss to combine with arugula.
- Season with coarse salt and freshly ground pepper.
Notes
Storage: Arugula salad does not keep fresh for long so if there are any leftovers, it's best to eat them within a few hours.
Tips:
- Use fresh arugula. Look for leaves that are crisp, green, and free from wilting or yellowing.
- Toss gently. Go easy when tossing the arugula with dressing to avoid bruising the delicate arugula leaves.
- Serving presentation - This salad is best served on a large platter not in salad bowl.
Nutrition
Calories: 135kcal | Carbohydrates: 1g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 298mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg