Prosciutto Arugula Recipe
candied pecans, crisp apples, red onion, romano, balsamic dressing
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.
Salad Base
Candied Pecans
Balsamic Dressing
Method
Prepare Candied Pecans
- 1
Candy the Pecans
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and salt until combined. Add the pecans and stir to coat. Cook for about 5-7 minutes, stirring frequently, until the mixture is bubbly and the pecans are toasted. Remove from heat and spread the pecans on a parchment-lined baking sheet to cool.
Prepare Balsamic Dressing
- 2
Make the Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Season with salt and black pepper to taste. Set aside.
Assemble Salad
- 3
Combine the Salad Ingredients
In a large salad bowl, add the arugula, thinly sliced crisp apples, and thinly sliced red onion. Tear the prosciutto into bite-sized pieces and add it to the bowl.
- 4
Add Cheese and Dressing
Sprinkle grated Romano cheese over the salad. Drizzle with the balsamic dressing and toss gently to combine all ingredients.
- 5
Finish with Candied Pecans
Top the salad with the cooled candied pecans just before serving for added crunch.