CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Arugula Salad with Toasted Pecans, Goat Cheese, Prosciutto, & Lemon Dressing

WRITER: 
Marion Sullivan
PHOTOGRAPHER: 
Christopher Shane
SERVES: 
2
Rate This Recipe: 
0
INGREDIENTS: 
  • 1 1/2 cups arugula, washed and dried
  • 2 oz. prosciutto, julienned
  • 3 oz. goat cheese, crumbled
  • 1 cup pecan halves, toasted
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil or grapeseed oil
  • Salt and black pepper, to taste
DIRECTIONS: 

Arrange arugula, prosciutto, goat cheese, and pecans on a platter. Squeeze lemon juice over everything. Drizzle with olive oil and toss lightly. Season to taste with salt and pepper.

Salads 
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TAGS: 
Arugula / Cheese / Goat Cheese / Pecans / lemon juice / Goat / Lemon / Prosciutto / SALT

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