Arugula and Prosciutto Salad with Dried Cherries and Goat Cheese

10m Prep Time
6m Cook Time
4 Yield
Preparation Directions


PLACE sunflower kernels in dry nonstick skillet. Cook over medium heat, shaking pan until seeds are lightly browned. Remove from pan immediately to avoid over-browning. Heat skillet over medium-high heat. Cook prosciutto until browned, stirring frequently.


PLACE arugula and chili pepper in large salad bowl. Whisk together balsamic vinegar, sugar, salt and pepper. Add oil in a slow stream, whisking continuously until thick and blended. Pour over salad.


SPRINKLE sunflower kernels, prosciutto, cherries and goat cheese over top of salad.

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