Recipes · Salads
Arugula Salad with Toasted Pecans, Goat Cheese, Prosciutto, & Lemon Dressing
From the featureValentine’s Day Challenge: Cooking Up Romance
- Chef / source
- Marion Sullivan
- Serves
- 2
- Meal
- Salads
- Issue
- February 2010
Ingredients
- 1 1/2 cups arugula, washed and dried
- 2 oz. prosciutto, julienned
- 3 oz. goat cheese, crumbled
- 1 cup pecan halves, toasted
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil or grapeseed oil
- Salt and black pepper, to taste
Method
Arrange arugula, prosciutto, goat cheese, and pecans on a platter. Squeeze lemon juice over everything. Drizzle with olive oil and toss lightly. Season to taste with salt and pepper.
