Prosciutto and Arugula Salad with Blood Oranges and Pistachio Nuts

Recipe created by SheKnows on Nov 10, 2010
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
5
My Rating
(25 ratings)

Prep: 25 min
Cook Time: –
Total: 25 min
Serving: 4

This is the ultimate salad for a first course dinner party; salty prosciutto, peppery arugula and sweet and sour blood oranges all topped with toasted pistachios. Accompany this dish with a glass of chardonnay.

Ingredients

12 slices of prosciutto
1 lemon
2 tablespoons of olive oil
2 bunches of arugula
Shelled pistachio nuts, lightly toasted
3 blood oranges
Sea salt and freshly ground black pepper
4 tablespoons goat cheese

Directions

Rinse the arugula off, trim the ends and then pat dry with some paper towels or a clean towel; set aside.
Peel the blood oranges, slice in half and then shave into thin pieces; set aside.
In a large bowl, mix together the olive oil, lemon juice, salt and pepper. Add the arugula and toss to coat.
Place 3 pieces of prosciutto onto 4 separate serving plates and then top with an even amount of arugula. Arrange the blood orange pieces on the arugula and then sprinkle with the pistachio nuts and 1 tablespoon of the goat cheese for each plate. Sprinkle with salt and pepper and serve.