Arugula and Spinach with Fried Prosciu..

Cooking Instructions

To make the dressing, in a large salad bowl, whisk together the lemon juice, vinegar, and mustard. Whisk in the olive oil (you may want to add a little more oil, depending upon the strength of the vinegar). Season with pepper.

To make the salad, in a skillet over medium heat, warm 2 tablespoons of olive oil. Add the prosciutto and cook for a few minutes. The slices will turn gray and then red. When they are red, using a slotted spoon, transfer to paper towels to drain.

In a small skillet over medium heat, toast the pine nuts, stirring constantly, for 1 or 2 minutes to bring out their flavor and give them a bit of a crunch. Remove from the heat.

Add the spinach and arugula to the salad bowl and toss with the dressing. Scatter the figs, prosciutto, and pine nuts over the top and serve immediately.