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Arugula, Walnut, Goat Cheese, and Prosciutto Salad

This salad combines bitter arugula greens with cherry tomatoes, toasted walnuts, crumbled goat cheese, and finely-sliced prosciutto ham. The salad is dressed with a quick, peppery honey mustard vinaigrette.
The following recipe makes 4 larger-sized or 6 medium-sized salads.

Ingredients

  • ½ shallot (finely diced)
  • A sprinkle of red pepper flakes (less than ¼ tsp)
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp whole-grain mustard
  • 2 teaspoons red wine vinegar
  • 2 Tbsp olive oil
  • Kosher salt & freshly-ground black pepper (to taste)
  • 2 cups arugula greens
  • ½ cup cherry tomatoes (halved)
  • ½ cup walnuts (lightly toasted)
  • ½ cup goat cheese (crumbled)
  • 8 thin slices prosciutto ham (torn into bite-sized pieces)

Instructions 

  • In a small mixing bowl, combine the diced shallot with the red pepper flakes, lime zest, lime juice, honey, Dijon mustard, whole-grain mustard, red wine vinegar, olive oil, Kosher salt, and freshly-ground black pepper.
  • Allow the vinaigrette dressing to sit for roughly ten minutes while you prepare the remaining salad ingredients.
  • Wash and dry your arugula greens, and set them aside on paper towels.
  • Halve the cherry tomatoes, and add the tomatoes and the washed arugula greens to a large mixing bowl.
  • Toast the walnuts in a sauté pan with no added fat, until the nuts are warmed-through and very gently toasted.
  • Add the toasted nuts to the large mixing bowl, with the arugula greens and cherry tomatoes.
  • Add the dressing to the large mixing bowl, and evenly coat the ingredients in the vinaigrette.
  • Arrange the dressed salad ingredients in bowls, and top each bowl with some crumbled goat cheese, and few torn pieces of prosciutto ham.

Notes

You can prepare the vinaigrette in advance, and store it at room temperature.