Mozzarella & Prosciutto Salad

  Serves 4

  • 2 tblsp balsamic vinegar
  • 3 tblsp olive oil
  • coarse salt and ground paper
  • 2-3 bunches of arugala, stemmed, and washed well
  • 1 lb of mozzarella
  • 8 slices prosciutto
  • 1 package dried figs, stemmed removed



  1. In  a small bowl, whisk together vinegar and oil, season with salt and pepper. Reserve at least 1 tablespoon dressing (for drizzling), set aside. Place arugula in a large bowl, toss with remaining dressing.
  2. Divide arugula among four serving plates. Diving evenly, top with mozzarella, prosciutto and figs. Drizzle all with reserved dressing.