ARUGULA SALAD WITH DATES AND CRISPY PROSCIUTTO

ARUGULA SALAD WITH DATES AND CRISPY PROSCIUTTO image

Yield 8 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil and 3 T walnut oil
4 thin slices of prosciutto, cut into 1⁄4-inch-wide ribbons
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1⁄2 cup dried dates, pitted and chopped into 1⁄4-inch pieces
1 small shallot, minced very fine (1 tablespoon)
Sea salt and ground black pepper
5 ounces lightly packed baby arugula (8 cups)
1⁄2 cup chopped pecans, toasted
2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

Steps:

1. Heat 1 tablespoon olive oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring constantly, about 4 minutes, until crisp. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in dates. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until dates are plump, 30 seconds to 1 minute. Whisk in 3 tablespoons walnut oil, shallot, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, pecans, and Parmesan. Serve immediately.