Strawberry-and-Arugula Salad with Crispy Prosciutto

Ingredients

• 2 tablespoonsbalsamic vinegar
• 1 1/2 teaspoonshoney
• 1 tablespoonextra-virgin olive oil
• 1/4 teaspoonsalt
• 1/2 teaspoonfreshly ground black pepper
• 1 1/2 cupsstrawberries, hulled and quartered
• 1/3 cupsliced red onion
• Olive oil cooking spray
• 4 thin slices prosciutto (about 2 ounces)
• 6 cupsbaby arugula (about 5 ounces)
• 2 ouncesgoat cheese or feta, crumbled

Preparation

1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.

2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.