Prosciutto & Apple Arugula Salad

Name: Prosciutto & Apple Arugula Salad with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Apple; 2 oz Prosciutto; 2 oz Arugula; 1/2 cup Feta Cheese; 1/2 oz Pecans; 5 tsp Balsamic Glaze; 1 tbsp Olive Oil; Salt; Black Pepper; 1 Bread

with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts

By Recipe0 System

Step aside, side salad—this star-studded version is the stuff of lunch dreams. We toss peppery arugula with apple slices, luscious prosciutto, and salty feta in a sweet, tangy balsamic glaze that complements the ingredients to a tee. Add chewy ciabatta olive oil toast on the side and finish the salad with a sprinkle of crunchy pecans for a bold-yet-light lunch you’ll want to make again and again.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Apple
2 oz Prosciutto
2 oz Arugula
1/2 cup Feta Cheese
1/2 oz Pecans
5 tsp Balsamic Glaze
1 tbsp Olive Oil
Salt
Black Pepper
1 Bread

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.
2

Halve ciabatta crosswise; toast until golden.
3

Halve, core, and thinly slice apple. Cut prosciutto into strips lengthwise, then halve crosswise.
4

In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt, and pepper.
5

Drizzle cut sides of toasted ciabatta with olive oil and halve on a diagonal.
6

Divide salad between bowls. Garnish with pecans and remaining feta. Drizzle with as much balsamic glaze as you like. Serve with olive oil toasts on the side.

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