The second monthly ingredient spotlight is a salad of my own creation. I was a little hesitant at first about this salad, but I think it turned out really tasty. I'm definitely a fan of sweet and salty and crunchy all mixed together and that is very prominent in this dish. A bed of arugula is topped with slices of salty prosciutto, sweet chopped dates, and crunchy pecans, all drizzled with a blue cheese vinaigrette. The flavors all meld together wonderfully. This salad would be a perfect, easy weeknight meal or a great side salad to grilled chicken.
Arugula, Prosciutto and Date Salad
1 bunch arugula
4 oz. proscuitto, torn into small strips
1/2 c. dates, chopped
1/2 c. pecans, chopped
Blue cheese vinaigrette (I really like Litehouse's version)
Lay arugula on a platter or divide onto 4 plates. Top with prosciutto and sprinkle dates and pecans over the top. Drizzle blue cheese vinaigrette over the top.
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