Fruit & Oat Salad with Crispy Prosciutto
If a warm bowl of oats is your usual morning jam, this might be your breakfast recipe. Here, we make a savory oat mix that’s used as a crunchy topper for this salad with arugula, orange and prosciutto.
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How to Get Perfect Citrus Slices
1. Using a sharp paring knife, slice a thin piece off top and bottom of fruit so it can sit flat on a board.
2. Working from top, cut peel and white pith away from fruit, leaving fruit intact as much as possible.
3. Turn fruit on its side and slice crosswise into wheels.
Ingredients
- 2 oz sliced prosciutto
- 1/4 cup extra-virgin olive oil, divided
- 1/3 cup rolled oats (Note: Avoid using quick cooking or instant
- 2 tbsp finely chopped unsalted walnuts
- 1 tsp raw honey
- 1/4 tsp chopped fresh thyme
- 1/2 tsp sea salt, divided
- 1/2 tsp ground black pepper, divided
- 2 oranges
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 cups baby arugula
- 2 oz soft goat cheese
- balsamic glaze, optional
Preparation
1. Preheat oven to 350ºF; line a large baking sheet with parchment paper. Lay prosciutto out on sheet, leaving space between each. Bake until crisp, 12 to 16 minutes, watching to prevent over-browning. Transfer to a wire rack to cool completely.
2. Meanwhile, in a medium skillet on medium, heat one-quarter of oil. Add oats, walnuts, honey and thyme. Sprinkle with one-half of each salt and pepper and cook, stirring and shaking pan often, until fragrant and turning golden; 4 to 6 minutes. Transfer to a bowl; let cool.
3. Cut top and bottom off 1 orange. Slice off peel and pith, working from top to bottom of orange. Working over a bowl, cut between membranes to release segments. Remove segments, reserving any juice. Squeeze juice from remaining orange into bowl.
4. To juice, add remaining three-quarters of oil, vinegar, Dijon and remaining one-half of each salt and pepper.
5. Divide arugula among plates. Crumble cheese on top; divide orange segments among salads. Top with oat mixture and prosciutto. Drizzle with glaze (if using).
MAKE AHEAD: Cut up orange and bake prosciutto the day before. Cover and refrigerate separately. Make dressing up to 2 days ahead; cover and refrigerate. Oat mixture is best made fresh.
TIP: To make pickled onions, bring ¾ cup water, ¼ cup red wine vinegar and 1 tsp honey to a boil. Stir in ½ red onion, thinly sliced; turn off heat. Set aside to cool for 10 minutes, or refrigerate until ready to serve.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 284
- Carbohydrate Content 16 g
- Cholesterol Content 19 mg
- Fat Content 21 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 5 g
- Sodium Content 678 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 4 g