arugula salad with gorgonzola chees, prosciutto and white wine vinaigrette

5 from 2 votes
Print Pin


  • 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.
DID YOU MAKE THIS RECIPE? DON'T FORGET TO SHARE!Mention @poshjournalblog and use the hashtag #poshjournalrecipes!