Prosciutto & Arugula Recipe
whipped ricotta, fontina, prosciutto, fresh arugula, mediterranean vinaigrette and shaved grana padano parmesan
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Ingredients
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Whipped Ricotta
Salad Base
Mediterranean Vinaigrette
Method
Preparing Whipped Ricotta
- 1
Whip the Ricotta
In a mixing bowl, combine the ricotta cheese, heavy cream, and salt. Using a hand mixer or a whisk, whip the mixture until it is smooth and creamy. Set aside.
Assembling the Salad
- 2
Prepare the Base
In a large salad bowl, add the fresh arugula as the base layer.
- 3
Add the Cheeses and Prosciutto
Slice the fontina cheese into thin strips and scatter it over the arugula. Then, tear the prosciutto slices into smaller pieces and distribute them evenly over the salad.
- 4
Shave the Grana Padano
Using a vegetable peeler, shave the Grana Padano cheese into thin shavings and sprinkle them over the salad.
Making the Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the Mediterranean vinaigrette over the assembled salad and toss gently to combine.
Final Assembly
- 7
Serve
Spoon generous amounts of whipped ricotta on top of the salad. Serve immediately and enjoy!
