3cupsfresh arugula leaves, (use more according to your liking)
3-4Proscuitto slices, (use more according to your liking)
2-3tablespoonsfresh pomegranate seeds, (use more according to your liking)
Gorgonzola cheese
1/ 4Granny Smith apple, (cut into thin slices)
salt/pepper to taste
Instructions
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.
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.