Ingredients
3
tablespoons olive oil
2
tablespoons orange juice
2
tablespoons champagne vinaigrette
1
tablespoon honey
4
slices prosciutto
4
cups arugula
3
oz chèvre (goat) cheese, crumbled (3/4 cup)
1/3
cup slivered almonds, toasted
2
oranges, peeled, sectioned
12
pitted dates, chopped
4
pitted dates, quartered, if desired
Preparation
Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
Meanwhile, toss arugula with vinaigrette.
To make each salad, place 1 cup arugula on serving plate. Sprinkle with cheese and almonds. Arrange orange sections in circle on top. Sprinkle with chopped dates. Place 1 crisp prosciutto slice on top. Arrange 4 date quarters around edge of plate.
