Arugula Salad With Melon And Crispy Prosciutto Recipe

Name: Arugula Salad With Melon And Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing:; 1 small shallot, minced; 2 tablespoons sherry vinegar; 1/4 cup extra virgin olive oil; Salt and pepper; For the salad:; 3 ounces prosciutto (approximately 6 slices); 1 pint Padron peppers (or use shishito peppers); Olive oil; 5 ounces baby arugula; 1/2 large cantaloupe or other orange-fleshed melon, cut into 3/4-inch pieces; 1/3 cup sliced or slivered almonds, toasted; 1/2 cup goat cheese, crumbled

Servings: persons

For the dressing:
1 small shallot, minced
2 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
For the salad:
3 ounces prosciutto (approximately 6 slices)
1 pint Padron peppers (or use shishito peppers)
Olive oil
5 ounces baby arugula
1/2 large cantaloupe or other orange-fleshed melon, cut into 3/4-inch pieces
1/3 cup sliced or slivered almonds, toasted
1/2 cup goat cheese, crumbled

1
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and arrange the prosciutto in a single layer on top. Bake for 13-15 minutes, until crisp but not browned. Let cool on baking sheet.
2
Meanwhile, make the dressing: put the minced shallot in the bottom of your salad bowl with the sherry vinegar, and let sit for 15 minutes. Whisk in the olive oil in a thin stream until blended and season to taste with salt and pepper.
3
While the shallot is marinating, prepare the peppers: preheat a large skillet (not nonstick, preferably cast iron) over medium high heat for 5 minutes. Add enough olive oil to just coat the bottom, and add the peppers to the pan. Cook for 3-4 minutes depending on size (5-6 if you are using larger shishitos), tossing every 45-60 seconds to encourage blistering on all sides. Remove from heat, and once cool enough to handle, slice into 3/4-inch rings, discarding the stems. Let cool completely.
4
Add the arugula to the salad bowl and toss to coat with the dressing. Gently fold in the melon and peppers until well-distributed. Break the crispy prosciutto slices into bite-sized pieces, and scatter over the top of the salad along with the toasted almonds and goat cheese crumbles. Serve.

273

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 13 ingredients. The key ingredients include: For the dressing:, 1 small shallot, minced, 2 tablespoons sherry vinegar, 1/4 cup extra virgin olive oil, and more.

Yes, Arugula Salad With Melon 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 Melon And Crispy Prosciutto

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