Recipes

Beet, arugula and prosciutto salad

15 mins of preparation + 5 cooking time 4 servings
Prosciutto salad

Ingredients

  • 80 ml (1/3 cup) pumpkin seeds
  • 45 ml (3 tbsps.) olive oil
  • 45 ml (3 tbsps.) cider vinegar
  • 1 french shallot, chopped
  • 15 ml (1 tbsp.) maple syrup or honey
  • 2 ml (1/2 tsp.) dry mustard
  • Ground salt and pepper
  • 1.5 litre (6 cups) cooked red or yellow beets, quartered
  • 1.5 litre (6 cups) baby arugula
  • 1 65 g package duBreton Prosciutto Dry Cured Ham

Preparations

  1. Roast pumpkin seeds in a small frying pan over medium heat for 5 to 10 minutes or until lightly browned.  Transfer to a small plate to cool.
  2. Using a large bowl, whisk together oil, vinegar, shallot, maple syrup and mustard. Season to taste.
  3. Add the beets. Stir well so as to coat with vinaigrette.
  4. Divide arugula on plates, add beats and drizzle with vinaigrette.
  5. Sprinkle pumpkin seeds and garnish with dry ham.

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