Arugula Salad With Speck And Walnuts Recipe

Ingredients

½ teaspoon salt

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

3 bunches of arugula, cleaned and dried

1 cup walnut halves

4 ounces smoked prosciutto (speck), diced

2 Yukon Gold potatoes, cut into ½-inch dice and boiled until cooked through but still firm

freshly ground pepper to taste

Preparation

In a small bowl, dissolve the salt with the vinegar, whisking them together. Add the extra virgin olive oil. Place the remaining ingredients in a bowl and pour the vinaigrette over them. Toss thoroughly.