Arugula Salad With Dates And Crispy Prosciutto Recipe

Name: Arugula Salad With Dates And Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil and 3 T walnut oil; 4 thin slices of prosciutto, cut into 1/4-inch-wide ribbons; 1 tablespoon raspberry jam; 3 tablespoons balsamic vinegar; 1/2 cup dried dates, pitted and chopped into 1/4-inch pieces; 1 small shallot, minced very fine (1 tablespoon); Sea salt and ground black pepper; 5 ounces lightly packed baby arugula (8 cups); 1/2 cup chopped pecans, toasted; 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

Servings: persons

1 tablespoon extra-virgin olive oil and 3 T walnut oil
4 thin slices of prosciutto, cut into 1/4-inch-wide ribbons
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried dates, pitted and chopped into 1/4-inch pieces
1 small shallot, minced very fine (1 tablespoon)
Sea salt and ground black pepper
5 ounces lightly packed baby arugula (8 cups)
1/2 cup chopped pecans, toasted
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

1
1. Heat 1 tablespoon olive oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring constantly, about 4 minutes, until crisp. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
2
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in dates. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until dates are plump, 30 seconds to 1 minute. Whisk in 3 tablespoons walnut oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
3
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, pecans, and Parmesan. Serve immediately.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil and 3 T walnut oil, 4 thin slices of prosciutto, cut into 1/4-inch-wide ribbons, 1 tablespoon raspberry jam, 3 tablespoons balsamic vinegar, and more.

Yes, Arugula Salad With Dates And Crispy Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad With Dates And Crispy Prosciutto

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