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Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs

Skinnytaste
  • minutes
  • Serves 2

INGREDIENTS

5 cups

Baby arugula

2 tbsp

Shallots

2

Eggs, large

2 tsp

Dijon mustard

1/4 tsp

Honey

1

Black pepper, fresh

2 tbsp

Olive oil, extra virgin

1

Olive oil spray

1 tbsp

Sherry vinegar

1/4 cup

Parmesan cheese

2 ounces sliced proscuitto (4 slices)