Peach and Arugula Salad with Crispy Prosciutto

Peach and Arugula Salad with Crispy Prosciutto

  • 5 oz (or 1 bag) arugula leaves
  • 1 ripe peach, sliced
  • 2oz soft goat cheese, crumbled
  • 2-3 slices of prosciutto

  • Juice from 1 lemon
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Preheat oven to 375 degrees. Lay proscitutto slices on a parchment lined sheet pan. Bake in oven until crisp, about 8-12 minutes. Let cool then crumble into small pieces.

For the dressing, whisk together lemon juice, balsamic vinegar, mustard, sugar, and salt and pepper then slowly stream in extra virgin olive oil until it is well combined.

In a large bowl, lightly toss the arugula leaves with dressing, then top with peaches, goat cheese, and crispy prosciutto.

Serves 4