Arugula Salad with Dates and Crispy Prosciutto
Epicurious Editor
ingredients
- 1 tablespoon extra-virgin olive oil and 3 T walnut oil
- 4 thin slices of prosciutto, cut into 1/4-inch-wide ribbons
- 1 tablespoon raspberry jam
- 3 tablespoons balsamic vinegar
- 1/2 cup dried dates, pitted and chopped into 1/4-inch pieces
- 1 small shallot, minced very fine (1 tablespoon)
- Sea salt and ground black pepper
- 5 ounces lightly packed baby arugula (8 cups)
- 1/2 cup chopped pecans, toasted
- 2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler
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