In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango.
Can be prepared in 45 minutes or less, but requires additional unattended time.
Recipe information
Yield
Makes 4 Servings
Ingredients
2 mangoes, peeled, pitted, cubed
2 tablespoons dry Marsala
4 teaspoons extra-virgin olive oil
2 teaspoons Sherry wine vinegar
4 large bunches arugula, torn
1 tablespoon freshly grated Parmesan
12 paper-thin prosciutto slices
Preparation
Step 1
Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Step 2
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.
