Prosciutto, Mozzarella and Fig Salad with Arugula

• Produce

  • 5 cups Baby arugula
  • 8 Basil, small fresh leaves
  • 4 Figs, ripe

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/2 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 Black pepper, fresh
  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Mozzarella, fresh

• Other

  • 2 oz Thin sliced proscuitto, torn into pieces

Found on skinnytaste.com

Description

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tbsp fresh squeezed lemon juice
• 1/8 tsp kosher salt
• fresh black pepper, to taste
• 5 cups baby arugula
• 4 ripe figs, quartered
• 4 oz fresh mozzarella, sliced and torn into pieces
• 2 oz thin sliced proscuitto, torn into pieces
• 8 to 10 small fresh basil leaves

Directions

• Combine the oil, balsamic, lemon juice, salt and pepper and whisk. Place the arugula on a large platter, top with proscuitto, cheese, basil and figs and drizzle with dressing.

Nutrition