Lime Vinaigrette on Baby Arugula, Apple and Prosciutto Salad

My wife loves salad. She loves the taste combinations and the fresh, cool greens with a sweet and savoury dressing. Quite often she'll pass on something more substantial for a salad stacked with fresh seasonal flavours and topped with shaved Parmigiana Reggiano. And she'll definitely suggest salad whenever we're hosting a dinner party. I'm sure you get the point.

Over the years I've made countless variations on the standard "American" salad. I've also attempted new recipes and flavour pairings. It doesn't always work but when it does, it's like hitting gold. I've made the following, plus more: Red Leaf with Tarragon Vinaigrette, Heirloom Tomato, Classic Caeser, Avocado and Mango with Shrimp, Summer Citrus Chickpea, Frisee with Pears, Goat Cheese and Pecans, Shaved Carrot and Raisin.

I love making salads and building flavour from the bottom-up and, particularly, grabbing my whisk and making the dressing. My wife craves homemade dressing, and, at home, food is about simple and fresh. Luckily, I had just the right thing up my sleeve. My take on the stantard pork and apple pairing.  A Sweet Lime Vinaigrette on Baby Arugula, Apple and Prosciutto Salad.

This salad is quick and easy and balanced. It incorporates the sweetness in the dressing, the salty texture of prosciutto, the crisp acidic and sharp flavour of the Granny Smith apple and the spicy, peppery tones of the arugula. This salad is harmony in a bowl.

Apple and Prosciutto Salad:


Yields: 4

The Goods:
4 Prosciutto slices, rolled and sliced into ribbons
2 Granny Smith apple, thinly sliced and cut into sticks
Arugula
1 lime, juice only
1 tbsp. Dijon mustard
1/4 cup Extra-Virgin olive oil
2 tbsp. honey
Kosher salt and fresh ground black pepper

The Prep:
1. Combine mustard and lime juice in a mixing bowl. Slowly drizzle in the olive oil as you whisk to create an emulsion. Stir in honey and and season with salt and pepper. Give it another good whisk to mix all the ingredients.
2. Wash the Arugula leaves. Place a handful in each bowl and top with prosciutto and apple sticks. Pour in a light coating of the dressing. Fold to combine.