This is not your typical boring salad. In this recipe, we add arugula to a spring salad mix, which arugular lends a wonderful peppery taste. On top of that, we add fresh thinly sliced prosciutto which gives a nice juicy, creamy texture. We add fresh shaved parmeson because, well, everything is better with some good cheese, right? For some cruch, we use pine nuts. Note - you might want to try toasting the pine nuts in a small sauce pan. Finally, top it all off with a delicious Sweet Basil Mustard Vinaigrette.
with Sweet Basil Mustard Vinaigrette
Red Wine Vinegar
Spring Salad Mix
Prepare the Sweet Basil Mustard Vinaigrette dressing first. In a mixing bowl, combine ¼ cup olive oil, ⅓ cup red wine vinegar, 1 tablespoon fresh-squeezed lemon juice, 2 teaspoons dijon mustard, 3 tablespoons sugar, and 1 teaspoon ground pepper. Mix well with a whisk.
Add about 1 tablespoon of chopped fresh basil, and stir. Set the dressing aside.
Shave approximately ½ cup of fresh parmesan. Set aside.
Cut 2 ounces of thin prosciutto slices into thin strips. Set aside.
Mix 4 ounces spring salad mix with 2 ounces arugula in a large bowl.
Add prosciutto slices to the salad.
Add shaved parmesan.
Sprinkle ½ cup of pine nuts into the salad. (Tip: try toasting the pine nuts in a small sauce pan first. This lends a bit of a smokey flavor.)
Drizzle some Sweet Basil Mustard Vinaigrette dressing over the top, as much as you like. Enjoy!