Prosciutto and Fennel Arugula Salad
Prosciutto and Fennel Arugula Salad is a flavor-packed mix of peppery greens, crisp fennel, and savory prosciutto - an easy yet unforgettable salad that’s as fresh as it is delicious.
Ingredients
- 7 cups baby arugula
- 1 can (425g) cannellini beans, drained and rinsed
- 1 bulb of fennel trimmed, cored and very thinly sliced
- ½ cup pitted Gaeta olives or Kalamata
- 1 cup halved cherry tomatoes
- 1 red onion thinly sliced
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- 2 ounces prosciutto di Parma sliced and torn apart into small pieces by hand
- ½ cup sliced unblanched almonds
- ¼ cup shaved parmigiano Reggiano
Instructions
- Add the arugula, beans, fennel, olives, tomatoes, onion, olive oil and vinegar to a large bowl and mix well. Season with salt and pepper.
- Top with prosciutto, almonds and parmigiano. Serve and enjoy!