Yields
1 serving
Compliment the green in this dish with a slice of prosciutto and shaved Parmesan cheese.
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ingredients
Arugula and Asparagus Salad
2
bunch arugula, washed and trimmed
1
bunch asparagus, blanched
20
slices proscuitto, thinly sliced
¼
cup Parmesan cheese (50 mL)
Vinaigrette
⅓
cup good quality balsamic vinegar (75 mL)
1
tsp brown sugar (if needed) (5 mL)
½
tsp kosher salt (2 mL)
¼
tsp freshly ground pepper (1 mL)
⅔
cup extra virgin olive oil (150 mL)
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directions
Step 1
Trim bottom 1/3 of asparagus, wrap asparagus spear with prosciutto leaving the tip exposed. Arrange wrapped spears on top of arugula.
Step 2
Drizzle salad with vinaigrette and garnish with large pieces of shaved Parmesan.
Step 3
In a non-reactive bowl, add balsamic, brown sugar, salt and pepper. Slowly drizzle olive oil while constantly whisking to emulsify. Adjust seasoning if necessary.