(With crispy prosciutto, spiced nuts and rehydrated raisins)
Arugula has a bitter or peppery flavor, so it's nice to pair it with something sweet. The rehydrated raisins are fun and easy and add a nice pop to the salad
Ingredients
1 bag arugula
3" rosemary spring
4 - 6 strips of prosciutto
½ c walnuts
½ c raisins (golden if you can find them)
EVOO
Paprika, Salt, Pepper
Directions
Place the rosemary sprig in a ramekin and fill with raisins. Add EVOO until the raisins are covered. Cover with aluminum foil and bake at 350 for 40 min or until the raisin start to plump. Remove from oil and let cool (save the rosemary raisin flavored oil, and use it in the vinaigrette).
Bring a small sauté pan to medium heat. Add a little EVOO and toss the nuts to coat. Add Salt, pepper and paprika (sweet if you have it). Toast for 3 - 5 min being careful not to burn. Bring a sauté pan to medium heat and crisp the prosciutto. Let cool, then break into large strips.
inaigrette Ingredients
½ c good balsamic
1 shallot
½ c EVOO from above
1 garlic clove
1 tbs dijon mustard
1 spring rosemary, finely chopped
Directions
Combine oil, balsamic, mustard and rosemary and mix. Then grate in the shallot and the garlic and mix. Most recipes call for twice as much oil as vinegar. I personally don't like as much oil, but you can always add more. This will also make way more dressing then you need so you'll have extra. A good trick to not over dress a salad is to get a large bowl and pour your dressing all along the edges. Tilt and rotate the bowl so it's mostly all covered then add your salad ingredients and toss through. Top with strips of prosciutto.
