ARUGULA SALAD WITH BUFFALO MOZZARELLA, GRILLED RED PEPPERS, BALSAMIC AND PROSCIUTTO

ARUGULA SALAD WITH BUFFALO MOZZARELLA, GRILLED RED PEPPERS, BALSAMIC AND PROSCIUTTO image

Yield 2-3

Number Of Ingredients 7

2 cups baby arugula
1 red bell pepper, roasted
1 buffalo mozzarella ball, torn into rustic
pieces
4 slices of prosciutto
Balsamic vinegar and extra virgin olive oil, l part balsamic, 2 parts olive oil
salt and pepper to taste

Steps:

To prepare red pepper, quarter and toss in olive oil, salt and pepper to taste. Place on a baking sheet and cook skin side down in a 375 degree oven until skin begins to blacken and pepper is tender. Once charred, remove from oven and let cool slightly. Working while peppers are still warm, peel off skin and cut pepper into long thin strips. To make viniagrette, combine vinegar and oil in a bowl and whisk until combined. Season with salt and pepper. To finish, toss arugula in balsamic vinaigrette and place on plate. Cover with red pepper, mozzarella and prosciutto.