Arugula & Prosciutto Recipe
no base, fresh mozzarella, gorgonzola, prosciutto, pine nuts, arugula, shaved Asiago, EVOO, squeeze of fresh lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheeses & Meats
Greens & Nuts
Dressing & Finish
Method
Prep & Toast
- 1
- 2
Prepare cheeses and prosciutto
Pat the fresh mozzarella dry with paper towels and tear or slice into 1/2-inch pieces or bite-sized rounds. Crumble the gorgonzola into small pieces. Tear the prosciutto slices into 1–2 inch strips. Using a vegetable peeler, shave Asiago into thin ribbons.
Assemble Salad
- 3
Dress arugula
In a large mixing bowl, whisk together the EVOO, fresh lemon juice, lemon zest (if using), sea salt and black pepper until slightly emulsified. Add the arugula and gently toss just until the leaves are lightly coated — 10–15 seconds. Do not overdress; you want bright, peppery arugula with a light sheen of dressing.
- 4
Combine components
Transfer the dressed arugula to a serving platter or individual plates. Scatter the torn/sliced fresh mozzarella evenly over the greens, then distribute crumbled gorgonzola in small clusters so you get occasional bold bites. Drape or nest the prosciutto strips on top, arranging them so some pieces fold elegantly over the cheese and greens. Sprinkle the toasted pine nuts over the salad for crunch.
- 5
Finish & serve
Finish with the shaved Asiago ribbons and, if desired, an additional light drizzle (about 1/2 tsp) of EVOO. Taste and adjust seasoning with a small pinch of salt or a grind of black pepper as needed. Serve immediately so the arugula stays crisp and the prosciutto keeps its texture.