Prosciutto Arugula Recipe

Make reduction

Pour 1 cup balsamic vinegar and 1 tablespoon brown sugar (or honey) into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low. Simmer, stirring occasionally, until the liquid is reduced to about 1/4 cup and coats the back of a spoon, about 12–18 minutes. Watch carefully to avoid burning. Remove from heat and let cool to room temperature; it will thicken further as it cools.

Whisk dressing

In a small bowl or jar combine 2 tablespoons garlic truffle oil, 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar (not the reduction), 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon fresh lemon juice (optional). Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more truffle oil for aroma or a pinch more salt if needed.

Prepare base

Place 4 cups of baby arugula in a large mixing bowl. Add the shaved Parmesan (1 cup) and crumbled bleu cheese (1 cup).

Dress salad

Drizzle about half of the prepared dressing over the arugula mixture (reserve remaining dressing to finish if needed). Gently toss with tongs until leaves are evenly coated, being careful not to bruise the arugula.

Add prosciutto

Arrange 8 thin slices of prosciutto over and around the dressed arugula. For visual appeal, fold each prosciutto slice into loose ribbons or place whole slices on top.

Finish & garnish

Drizzle 1–2 tablespoons of the cooled balsamic reduction over the salad in a thin stream or decorative pattern. Sprinkle toasted pine nuts or chopped walnuts (2 tablespoons) if using. Finish with another light crack of black pepper to taste. If desired, add additional shaved Parmesan or a few small dots of reduction for presentation.