Arugula Salad with Roasted Beets and Proscuitto
Spicy arugula tossed in a lemony vinegarette and then topped with sweet roasted beets, tangy goat cheese, and salty Proscuitto
Ingredients
- 1 Beet, roasted and cut into bite sized pieces
- 2 ounces crumbled goat cheese
- 4 large handfuls arugula
- 4 slices Proscuitto
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon sugar
- 1 clove garlic, grated or pressed
Instructions
Make the vinegartette
- In a Mason jar, combine 6 tablespoon olive oil, 3 tablespoon lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon Dijon mustard, ½ teaspoon sugar, and 1 grated clove of garlic. Put the lid on the jar and shake until the vinegarette is emulsified.
Make the salad
- Put the arugula into a large mixing bowl. Add the desired amount of vinegarette, and then toss to coat.
- Portion the arugula onto 4 plates. Top with roasted beets, crumbled goat cheese and Proscuitto.