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Arugula Salad with Speck and Walnuts

Serves 6


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From Simply Tuscan

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 -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.