Lemony White Bean, Arugula and Prosciutto Salad
cups baby arugula
ounce can white beans, rinsed and drained
cup finely chopped red onion
cup parmesan cheese chunks
slices prosciutto, torn into pieces
tablespoons fresh lemon juice
teaspoon extra virgin olive oil
teaspoon dijon mustard
teaspoon fresh minced rosemary
kosher salt and fresh ground black pepper to taste
- Whisk together the ingredients for the vinaigrette and set aside.
- In a large bowl toss together all of the ingredients for the salad.
- Pour the dressing over the salad and toss everything together until it's coated in the vinaigrette.
- Serve immediately
If you plan to make the salad ahead of time, leave off the vinaigrette until you're ready to serve to prevent the arugula from wilting.