White Bean Arugula Salad with Sun-Dried Tomatoes and Crispy Prosciutto
Serves: 4 servings
  • 4 slices (about 2 ounces) prosciutto, thinly sliced
  • 3 ounces (heaping ⅓ cup) olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon salt
  • Pinch of pepper
  • 2½ ounces baby arugula
  • ½ ounce (1 cup loosely packed) fresh basil, cut chiffonade style
  • 1 – 15.5 ounce can of cannellini beans, rinsed and drained
  • 2 ounces fresh mozzarella, cut into ½ inch pieces
  • 2 ounces (1/3 cup) oil packed sun-dried tomatoes, julienned
  1. Preheat oven to 350 degrees. Place the prosciutto slices on a parchment or silicone lined baking sheet. Bake until browned and crispy, about 15-20 minutes. Let cool and then break into small pieces and set aside.
  2. Whisk together the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.
  3. Place the arugula and basil in a mixing bowl and toss to combine. Add the beans, mozzarella, and sun-dried tomatoes.
  4. Re-whisk the dressing and pour on top. Toss to thoroughly combine all the ingredients.
  5. Divide among 4 salad plates. Sprinkle on the crispy prosciutto pieces just prior to serving..
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/white-bean-arugula-salad-with-sun-dried-tomatoes-and-crispy-prosciutto/