Prosciutto & Arugula Recipe

Prepare greens

Rinse the arugula thoroughly and spin or pat dry. Transfer to a large salad bowl and gently fluff to separate leaves.

Arrange prosciutto

Tear each prosciutto slice into 2–3 long pieces (or leave whole if preferred) and drape over or around the bed of arugula so it sits lightly on the leaves.

Add cheese and lemon

Shave or grate the Parmesan over the salad. Zest the lemon lightly over the greens (about 1/2 tsp zest) and set the lemon aside to juice for the dressing.

In a small bowl or jar, combine lemon juice (from the reserved lemon), white wine vinegar, Dijon mustard, honey, and salt. Whisk until salt and mustard begin to dissolve.

Slowly drizzle in the olive oil while whisking (or close jar and shake vigorously) to emulsify the dressing. Taste and adjust seasoning with black pepper and additional salt or lemon juice if needed.

Reserve about 1 tablespoon of dressing to lightly brush on prosciutto if you want a glossy finish; otherwise, proceed to toss.

Just before serving, drizzle 2–3 tablespoons of the dressing over the arugula and prosciutto. Toss gently (use tongs) to coat the leaves without breaking the prosciutto arrangement.

Scatter the toasted nuts and optional sliced pear or fig over the salad. Finish with the remaining shaved Parmesan and a light drizzle of aged balsamic if using.

If reserved, lightly brush the prosciutto with the 1 tbsp of dressing for shine. Finish with a few extra grinds of black pepper and serve immediately.