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Prosciutto, Mozzarella and Fig Salad with Arugula

Skinnytaste
  • 10 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil

1 tbsp

balsamic vinegar

1/2 tbsp

fresh squeezed lemon juice

1/8 tsp

kosher salt

fresh black pepper,

5 cups

baby arugula

4

ripe figs, quartered

4 oz

fresh mozzarella, sliced and torn into pieces

2 oz

thin sliced proscuitto, torn into pieces

8

to 10 small fresh basil leaves