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arugula salad with gorgonzola chees, prosciutto and white wine vinaigrette
5 from 2 votes


  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white wine vinegar, of Modena
  • 2.5 - 3 tablespoons 100% pure honey
  • ½ 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.
Tried this recipe?Let us know how it was!