Savory Arugula Salad

prep time:: 15 minutes

Makes 4 servings

We’ve made this salad three times in the recent past and expect many encore appearances throughout the summer season. It’s spicy and satisfying, but still light and refreshing.

ingredients

One bunch arugula, washed and dried
One head fennel, stemmed and coarsely chopped
Parmagiano Reggiano, shaved using potato peeler
Capers
Prosciutto, coarsely ripped
Top Shelf Olive Oil
Coarse sea salt
Coarse black pepper
(Bosc pear, as an option, instead of prosciutto)

directions

Mix arugula, fennel, capers, parmagiano and pear if you decide to include it. Tear prosciutto into bite-sized pieces, removing fat as you go–then sauté it until lightly crispy. Drain fat and add, while still warm, to arugula, fennel, capers and shaved reggiano. Toss all ingredients, drizzling in olive oil and sprinkling with coarse salt and pepper.

Source: jamie