An Arugula Prosciutto di Parma salad seems like everyone’s go-to, but this platter is anything but typical. The savory sweetness of Prosciutto di Parma is balanced by the flavourful fig jam dressing and tart nectarines, making it the ideal salad to capture every taste of the season. Be sure to have that perfect beer that pairs with the Prosciutto di Parma flavour profiles, which you can find our on pairings page.
Ingredients:
6 cups baby arugula
4 slices Prosciutto di Parma, cut in strips
2 nectarines, pitted, cut into wedges and grilled
4 ounces gorgonzola dolce
1 shallot, thinly sliced
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fig jam
1 teaspoon Dijon mustard
1 clove garlic, minced
Method:
Arrange arugula on a platter. Top arugula with prosciutto, nectarines, cheese and shallot. In a small bowl, whisk together olive oil, vinegar, jam, mustard and garlic until blended and drizzle over salad. Toss to combine.
Preparation Time: 10 Minutes. Cooking time: 5 Minutes. Serves: 4.
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