Ingredients
Scale
- 4 oz Bayonne ham, thinly sliced
- 4 cups fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/4 cup shaved Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Salad Ingredients:
- Arrange the arugula on a large serving platter or in a salad bowl.
- Scatter the cherry tomatoes, red onion, and shaved Parmesan cheese over the arugula.
- Add the Ham:
- Arrange the slices of Bayonne ham on top of the salad, either whole or cut into strips for easier serving.
- Toast the Pine Nuts:
- In a small, dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until golden and fragrant. Stir frequently to avoid burning.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad:
- Drizzle the dressing evenly over the salad.
- Sprinkle the toasted pine nuts on top.
- Serve:
- Serve immediately for the best freshness. Enjoy as a light lunch, appetizer, or side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Fat: 20g
- Carbohydrates: 10g
- Protein: 10g