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Prosciutto, Mozzarella and Fig Salad with Arugula
Ingredients
  • subheading: For the dressing:
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ½ tbsp fresh squeezed lemon juice
  • ⅛ tsp kosher salt
  • fresh black pepper, to taste
  • subheading: For the Salad:
  • 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
Steps
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