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Strawberry and Arugula Salad with Tarragon Dressing
Print Recipe

Strawberry and Arugula Salad with Tarragon Dressing

Prep Time10 minutes
Total Time10 minutes
Course: Salad

Ingredients

  • 6 cups baby arugula, roughly chopped
  • 3 ounces prosciutto, thinly sliced and torn into bite-sized pieces (sub in pistachios if keeping this vegan)
  • 1 cup thinly sliced strawberries

Tarragon Dressing

  • ½ cup olive oil
  • 6 tbsp champagne vinegar
  • 4 tsp maple syrup
  • 4 tsp fresh tarragon, minced
  • pinch of salt

Instructions

  • Wash and roughly chop arugula. Scatter the arugula on a platter and top it with prosciutto that has been torn into bite-sized pieces.
  • Wash and thinly slice strawberries. Arrange them over top of the salad.
  • In a glass jar with a tight-fitting lid, add olive oil, vinegar, maple syrup, tarragon and salt. Seal the jar and shake contents vigorously to emulsify the dressing. Drizzle a quarter of the dressing over the salad and lightly toss. Serve the remainder of the dressing alongside the salad for individuals to use as desired. Enjoy!