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Prep Time:
10m
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Cook Time:
5m
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Total Time:
15m
Ingredients
for the Salad:
- ½ cup mozzarella, cubed (I like to use the mini balls)
- 3 slices prosciutto
- 4 c arugula
- 1 c papaya, cubed
for the Dressing:
- ¼ cup balsamic vinegar
- 1 tbsp. honey
- 2 tsp. Dijon mustard
- ½ cup olive oil
- salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the prosciutto on a baking sheet and bake for 5-8 minutes, or until crispy. Set aside to cool.
- While the prosciutto is baking, whisk the vinegar in a bowl with the mustard, honey, salt and pepper. Slowly drizzle in the olive oil while whisking. Taste the dressing for seasonings.
- Place the arugula in a large bowl. Top with the mozzarella, papaya, and crispy prosciutto. Pour on some of the dressing and toss the salad. Do not over dress it!
- Save the leftover dressing in the fridge in an airtight container for a couple of days.
