Is there anything more “fall” than the taste and smell of mulling spices? But with nearly a month still to go, I can’t move away from all this fresh produce yet. This salad is fresh and flavorful, perfectly walking a tightrope between the seasons. It only takes a few minutes to prepare and would be amazing served next to just about anything (or as a light lunch of its own).

I like a really dark toasted almond on this salad, which is tricky because it goes from dark to burnt in a matter of seconds. But if you keep a close eye and nail the timing you’ll be well rewarded. You can also just do a light golden toast and it will still be good if you’re more comfortable with that.

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5 from 5 votes

Arugula & Prosciutto Salad with Apple Cider Vinaigrette

A perfect salad for late Summer that uses mulling spices to bridge the gap into the coming cooler weather.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Salad

Keyword: fall, prosciutto

Servings: 6

Equipment

• Ceramic Nonstick Pan
• Shun 8in Chef's Knife
• Large Stainless Steel Mixing Bowl
• Silicone Whisk
• 9in Tongs

Ingredients

• 2 5oz bags Arugula fresh
• 1/2 cup Fennel Bulb shaved/sliced thinly
• 10 slices Prosciutto
• 2 oz Blue Stilton or Gorgonzola cheese crumbled
• 1/3 cup Almonds sliced

For the Vinaigrette

• 2 tbsp Apple Cider Vinegar
• 3 tbsp Olive Oil reserved from cooking the prosciutto
• 2 tbsp Mayonnaise
• 1 tbsp Dijon Mustard
• 2 tbsp Honey
• 1/4 tsp Cinnamon ground
• 1 pinch Nutmeg ground
• 2 Cloves whole
• 2 cloves Garlic chopped
• TT Salt & Pepper

Instructions

• In a dry, nonstick pan over medium heat, toast the almonds until dark brown and fragrant. Remove and set aside to cool.
• Add 1 Tbsp olive oil to the same pan. working in batches, fry the prosciutto until crisp and golden brown. Set each piece onto paper towel to drain and cool, add more olive oil as needed.
• Once all the prosciutto is done cooking, add a couple more tbsp olive oil to the pan, add the chopped garlic and whole cloves, and remove from the heat. Allow to come down in temperature for a few minutes before transferring to a heat safe bowl and putting in the fridge to finish cooling.
• In a small bowl whisk together the mayonnaise, vinegar, dijon mustard, honey, cinnamon and nutmeg. Once the olive oil has cooled to around room temperature, discard the cloves and whisk the oil and garlic into the dressing until uniform. Season with salt and pepper to taste.
• In a large bowl add the arugula, shaved fennel, crumbled cheese, and toasted almonds. Crumble the prosciutto and add it as well, and toss together with just enough of the vinaigrette to coat the greens but not so much that it pools in the bottom of your bowl. Serve and enjoy!