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More Greens! Arugula Salad with Prosciutto & Egg

June 1, 2017


  • 2 ounces sliced prosciutto (4 slices)

  • 5 cups baby arugula

  • 1/4 cup shaved Parmesan cheese

  • olive oil spray

  • 2 large eggs

  • fresh black pepper, to taste


  • 2 tbsp minced shallots

  • 2 tbsp extra virgin olive oil

  • 1 tbsp sherry vinegar

  • 2 tsp Dijon mustard

  • 1/4 tsp honey

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.

  2. Arrange the proscuitto on the prepared baking sheet and bake 15 minutes or until lightly browned and crisp. Crumble into large pieces.

  3. Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well. Divide on two plates and top with crumbled proscuitto and parmesan.

  4. To cook the eggs heat a large nonstick skillet over medium-low heat, spray with oil and gently break the eggs. Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired. Place the egg on top of each salad and serve with fresh pepper, if desired.










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