Upgrade Your Lunchtime Salad With Finely Crafted Products From Northern Italy
In Italian cuisine, cured meats and cheeses are often paired with fruits and vegetables, from prosciutto-wrapped slices of melon to chunks of Grana Padano served with dried fruit on an antipasto...
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Ingredients
- 6 cups baby arugula
- 4 slices Prosciutto di Parma, cut into strips
- 2 nectarines, pitted, cut into wedges, and grilled
- 4 oz. gorgonzola dolce
- 1 shallot, thinly sliced
- ¼ cup olive oil
- 2 Tbsp. vinegar
- 2 Tbsp. fig jam
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
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