Arugula & Prosciutto Salad with Apple Cider Vinaigrette

September 1, 2019

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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).

Arugula & Prosciutto Salad with Apple Cider Vinaigrette

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.

Arugula & Prosciutto Salad with Apple Cider Vinaigrette
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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
Cook Time10 minutes
Course: Salad
Keyword: fall, prosciutto
Servings: 6


  • 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


  • 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!

Arugula & Prosciutto Salad with Apple Cider Vinaigrette

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What do you think?

  1. Amy says:

    Chris, this was so good! My husband and I ate it last night as our main meal, and tonight is was our side for grilled burgers. Even 2 out of 3 kids ate it well. Thanks for a new go-to fall salad!

  2. T Price says:

    5 stars
    Made this tonight, it was fantastic! Loved the unique flavors, a perfect combination. Thank you!

  3. Sophie says:

    5 stars
    I made this recipe and the dressing was EVERYTHING! I would definitely recommend making a little extra for those who are just now trying this – you won’t be disappointed. Thanks Chris for nailing these flavors!

  4. theresa says:

    5 stars
    This was absolutely delicious- even the kids ate it! Thank you!

  5. Adrianne says:

    5 stars
    Link the dishtowels in the lead photo, please! Great recipe!

  6. Alisa says:

    Made this and loved it, thank you for the recipe! My husband, who is not a salad guy, even loved it and went back for seconds.

  7. Yum! That prosciutto looks delicious. Thanks for sharing!

  8. Linda says:

    Thanks for the recipe. When filming it would help us non foodies if you showed the bowl and pan more and less of Chris’s face so we can see what he is doing. Not that he doesn’t have a wonderful smile!

  9. Heather says:

    Yumm! Loved the video!

  10. Justynn says:

    Could you substitute goat cheese in for the blue or Gorgonzola? Thoughts?

  11. Marisa says:

    Looks awesome! If you really don’t like fennel what would you suggest for a sub?

    • Chris says:

      Fennel has a pretty distinct flavor, so if you don’t like the flavor I would just leave it out. You could add thinly sliced apples to get some texture, though the salad will lean more heavily on the sweet side.

    • Tricia says:

      5 stars
      I love it just as is, but if fennel isn’t your thing and apples seem too sweet, I’d recommend jicama for crunch.

    • Kelsi says:

      I have added both green apple and shaved radish (separately and at the same time) to this salad and they’re both delicious!

      Thanks for this recipe Chris! It’s currently our favorite salad – we have it once a week!

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