Heirloom Arugula Salad
1 bag Baby Arugula
Small package Prosciutto
3 Large Heirloom tomatoes
1/2 Cup Feta Cheese
1/2 Cup Balsamic Vinegar
1/4 Cup Olive oil
1/4 Cup Dijon Mustard
Place baby arugula in large salad bowl
Cut heirloom tomatoes into beefy thick steaks
Place prosciutto strips onto a pan at medium heat lightly coated in olive oil. Cook until crisp, flipping half way through. (About 2 minutes each side)
Mix balsamic, olive oil and mustard until whipped smoothly together. You can add salt & pepper to your taste.
Finally, place heirloom tomatoes on the baby arugula, followed by the prosciutto. Top it off by sprinkling feta cheese over the top & drizzling dressing to your liking!