Arugula Salad with Burrata and Prosciutto

Servings: 4 - 6


  • 1/4 cup white wine vinegar

  • 1 1/2 teaspoons Dijon mustard 

  • 1 extra-large egg yolk, room temperature 

  • 1 teaspoon garlic, minced 

  • Kosher salt and freshly ground black pepper 

  • 1/2 cup good olive oil

  • 9 ounces arugula 

  • 2 (8-ounce) balls of mozzarella or burrata

  • 1/2 pound Italian prosciutto, thinly sliced


1. Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.

2. Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.


Partially situated in the Blawenburg Historic District of Montgomery Township, NJ, the farm and its environs have a rich agricultural history.


324 Mountain View Road
Skillman, New Jersey 08558​​

(609) 429-0599

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