Salad Flatbread with Arugula & Prosciutto di San Daniele
2 cups loosely packed baby arugula
1 cup cherry tomatoes, halved
3 fresh mozzarella pearls, halved
¼ cup thinly sliced red onion
1 tablespoon olive oil
In a large bowl combine arugula, tomatoes, mozzarella and onion. Drizzle with olive oil, lemon juice and salt; gently toss until just combined.
Top flatbread with mixed salad.
Cut slices of prosciutto in half; drape around salad. Garnish with fresh pepper, if desired.
Makes 1 serving
2 teaspoons lemon juice
¼ teaspoon kosher salt
2 slices Prosciutto di San Daniele
1 flatbread, toasted
Pair authentic Prosciutto di San Daniele with peppery arugula
and toasted flatbread for a light, delicious treat.