pat's Recipe

Warm Bean & Arugula Salad

Category: SALADS

1 ounce prosciutto, thinly sliced, cut into strips
1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
4 cloves garlic, minced
2 15-ounce cans white beans, rinsed
1/3 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup chopped fresh parsley
Freshly ground pepper, to taste
8 cups arugula

Preparation
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.

2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3-5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

Serves 6.