½ teaspoon salt
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
3 bunches arugula, cleaned and dried
1 cup walnut halves 4 ounces smoked prosciutto (speck), diced
2 Yukon Gold potatoes, cut into ½-inch long dice and boiled until
cooked through but still firm
Freshly ground pepper to taste
In a small bowl, dissolve the salt with the vinegar, whisking
them together. Add the extra virgin olive oil. Place the remaining
ingredients in a bowl and pour the vinaigrette over them. Toss thoroughly.
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