Tuesday, July 10, 2012

Arugula Salad with Walnuts, Prosciutto and Apples

This is a continuation from my last post Penne Pasta with Tomato and Beet Sauce. To start off I'd like to share some flowers I have come across over the past couple of days. The white and purple one is from down town Davis and the peach colored rose is from Clarkspurg, Ca.
 



This salad was a quick and simple combination. The ingredients are as follows:

  • arugula
  • apples
  • walnuts
  • prosciutto 
  • olive oil
  • vinegar
  • Dijon mustard
  • salt and pepper to taste

Toss together the first four ingredients. Unfortunately this was a spur of the moment creation and I didn't record the ratio. I would adjust the amount of each ingredient based on what you like most. For the dressing combine olive oil and vinegar and then add Dijon mustard to taste. Add more oil than vinegar. Then add salt and pepper to taste. 



We wanted to make lemonade but we didn't have enough lemons so we added fresh oranges as well. We added one orange and one lemon and then filled the pitcher with water. For sweetness, I added a tablespoon of honey. The taste was soft and light. I added two sprigs of fresh mint and it was delightful.  It tasted like the garden. 





4 comments:

  1. This looks absolutely awesome! I love how simple these summer salads can be.

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    Replies
    1. I know! It makes creating a fun creative meal so much easier. I can't get the link via your name to work, but are you Eva the foodninja who runs notyourmamasdinner.blogspot.com? If you are, I love your site and have become addicted to your honey roasted carrots with sesame seeds!

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