Looking for the best salad recipes? Try this Arugula salad with Gorgonzola cheese, crispy Prosciutto, green apple, fresh pomegranate seeds, and served with homemade white wine vinaigrette. .
Arugula offers a ton of healthy benefits, such as cancer protection, and is high in many important vitamins and minerals. It helps reduce skin inflammation and infections, and can help to improve digestion and eye sight. Although it is a cruciferous vegetable (similar nutritionally to cabbage and broccoli), it’s low in chemical compounds that can potentially interfere with thyroid function.
Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked. Be sure to buy Prosciutto that is produced without nitrates, available at Trader’s Joe for about $3.99 (4 oz pack) or 2 pack (12 oz) at Costco for around $12.
How to make crispy prosciutto for this Arugula Salad with Gorgonzola Cheese, Prosciutto and White Wine Vinaigrette:
To make crispy prosciutto, I placed the thinly sliced prosciutto between two pieces of dry paper towel, then cook it for one minute on your microwave’s highest setting. Let it cool off slightly then remove the paper towel from the top of the prosciutto. The meat will be slightly flexible at first but will crisp-up after a few seconds, getting more firm as it cools. You can also bake the prosciutto in the oven at 350° Fahrenheit. Place the prosciutto slices on a baking sheet and bake for about 15-20 minutes (or until golden brown). A quick Arugula Salad with Gorgonzola Cheese, Prosciutto and White Wine Vinaigrette recipe that can be ready in less than 15 minutes
Gorgonzola cheese isn’t for everyone and could be easily replaced with another variety in this salad recipe, with anything from feta cheese to Parmesan flakes working quite well. I personally do like Gorgonzola, and while in Italy was able to try many varieties. The two main types are Gorgonzola Piccante (aka Gorgonzola Naturale) and Gorgonzola Dolce (aka Sweet Gorgonzola), with the main difference between the two being the aging process. My mother-in-law is famous for her rigatoni and I think Gorgonzola is a delicious component of that pasta variety. The cheese also goes quite well with caramelized onions, and of course with apples or pears as it does in the salad I’ve shared with you. If you’re using it with other cheeses (such as a three cheese pizza or mac and cheese dish), cheddar, Parmesan, mozzarella and Fontina are all commonly paired with Gorgonzola.
Arugula Salad with Gorgonzola Cheese, Prosciutto and White Wine Vinaigrette:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar of Modena
- 2.5 - 3 tablespoons 100% pure honey
- 1/2 teaspoon dijon mustard grain
- 1 small garlic cloves minced
- 3 cups fresh arugula leaves (use more according to your liking)
- 3-4 Proscuitto slices (use more according to your liking)
- 2-3 tablespoons fresh pomegranate seeds (use more according to your liking)
- Gorgonzola cheese
- 1/ 4 Granny Smith apple (cut into thin slices)
- salt/pepper to taste
- In a small mixing bowl, whisk together olive oil, white wine vinegar, honey, salt/pepper to taste, dijon mustard grain and garlic until well blended. Set aside or put in the fridge.
- Place thinly sliced prosciutto in between two pieces of dry paper towel. Cook prosciutto in a microwave for about 1 minute or until crisp.
- In a salad bowl, start build up the salad by placing arugula, crispy prosciutto, fresh pomegranate seeds, gorgonzola cheese, green apple, and drizzle with a good amount of white wine salad dressing.
Alternative cooking method for crispy prosciutto: In a medium size skillet over low-medium heat and without adding any oil, fry the prosciutto slices until wrinkled and crisp.