An Arugula Prosciutto Salad seems like everyone’s go-to, but this platter is anything but typical. The savory sweetness of Prosciutto di Parma is balanced by the flavorful fig jam dressing and tart nectarines, making it the ideal salad to capture every taste of the season. Perfect for a quick dish to throw together before a family get together or outdoor barbecue, this arugula prosciutto salad is just what you need to compliment other small bite dishes, such as bruschetta or charcuterie boards. Be sure to have that perfect beer that pairs with the Prosciutto di Parma flavor profiles, which you can find our on pairings page.
- 6 cups baby arugula
- 4 slices Prosciutto di Parma, cut in strips
- 2 nectarines, pitted, cut into wedges and grilled
- 4 ounces gorgonzola dolce
- 1 shallot, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 2 tablespoons fig jam
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Arrange arugula on a platter.
Top arugula with prosciutto, nectarines, cheese and shallot.
In a small bowl, whisk together olive oil, vinegar, jam, mustard and garlic until blended and drizzle over salad. Toss to combine.
We’d love to hear your thoughts, ideas and comments on this recipe.