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Lemony White Bean Salad with Prosciutto

Adam and Joanne Gallagher
  • 15 minutes
  • Serves 4

INGREDIENTS

8

thin slices Prosciutto or other dry cured ham

6

heaping cups Arugula

1

Lemon (about 1/4 cup), Juice from large

1 15 ounce can

White beans

2 tsp

Dijon mustard

1/4 tsp

Honey

1/4 tsp

Black pepper, fresh ground

1/4 tsp

Sea salt, fine

1/4 cup

Olive oil, extra virgin

1 handful

Croutons

1/4 cup

Parmesan cheese, grated

1/4 cup

Parlsey leaves, chopped