Arugula Salad w/ Apricots, Goat Cheese & Crispy Prosciutto
Hello to you. [insert Oprah voice] And you and you and you. Hello to all 14 of you who read this blog.
My name is Jamie and I have an arugula problem.
Well, what really makes something a problem anyway? "Any question or matter involving doubt, uncertainty, or difficulty."
Ok, I don't have a problem. Phew. But what I do have is another arugula salad for you.
I know what you're thinking...I'm pretty into arugula. Well you'd be right and it's not because it's trendy. Kale is soooo in right now. But unlike kale, which has a more pronounced flavor and texture, arugula lends well to a wider array of other flavors and textures- especially something sweet.
This salad has it all: peppery, crispy lettuce + sweet, firm fruit + tangy, creamy goat cheese + salty, crunchy prosciutto.
Oh, and I added microgreens. Micro-cilantro to be concise, but that part is optional.
The crispy prosciutto takes a bit of time but all I'll say is that I eat wayyyyy more salads when it's on hand.
INGREDIENTS: (makes 2 appetizer portions)
- 2 large handfuls of arugula
- 2 apricots
- 3 slices prosciutto
- 2 oz. goat cheese, crumbled
- 1 teaspoon olive oil
- 1 tbsp. balsamic vinegar
- 1 handful microgreens (optional; I used micro cilantro)
- kosher salt, to taste
For the crispy prosciutto:
-Preheat oven to 300° F.
-On a parchment-lined sheet tray, place prosciutto slices and cook until dry, about 1½ hours.
-Cut or crack into very small “crumbs” and reserve.
For the salad:
-Cut apricots in half and remove pit. Slice into ¼” thick pieces.
-In a large bowl, add the arugula, apricots, prosciutto, goat cheese, olive oil, balsamic vinegar and kosher salt.
-Gently toss, just to coat the arugula.
-Plate; (if using microgreens, coat in residual dressing left in bowl then mount on top of salad).