Recipe for an arugula salad with fennel, pine nuts with a citrus and olive oil vinaigrette by Chef Holly Smith, Cafe Juanita, Seattle
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit Parmaham.com
Salad includes goat cheese, arugula, fennel, horseradish, potatoes and balsamic vinegar.
Traditionally this would be made using spaghetti but you can make it with penne as well.
Steak pan seared and served atop a bed of arugula tossed with a rosemary, balsamic vinaigrette