5 from 2 votes
  • 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
  1. 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.
  2. Place thinly sliced prosciutto in between two pieces of dry paper towel. Cook prosciutto in a microwave for about 1 minute or until crisp.
  3. 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.
Recipe Notes

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.