Salad Flatbread with Arugula & Prosciutto di San Daniele

 

Ingredients

 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

Directions

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.

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