If you find yourself at your desk for lunch, one way or the other, a great salad can go a long way in making the experience a decent one. It's just as easy (if not easier) than walking across the street to the bodega for a limp salad - just throw some great tasting greens in a container, roll the meat into some plastic wrap, and put the dressing in a separate container. Mix it all together at your desk, and voila - a happy desk salad. It's crisp, satisfying, and totally free from despair.
This salad just so happens to have some kale and chive sprouts from my garden - a lucky coincidence of needing to thin out veggies. But it would be equally delicious with just the arugula and mesclun mix.
Arugula Salad with Prosciutto, Basil and Goat Cheese
For the Salad:
1 cup arugula
1 cup mesclun lettuce
Salad greens sprouts, such as lettuce, kale, broccoli, chives (optional)
2 slices prosciutto
8 large leaves fresh basil
2 ounces goat cheese
For the Dressing
1/2 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and Pepper
Combine all ingredients for the dressing, and store in a ziploc bag or small container.
Lay the basil leaves on each slice of prosciutto in a single layer. Press the goat cheese down on top of the basil, then roll each slice of prosciutto into a log, pressing gently as you go. Slice each log crosswise, into 1/2 inch portions. Wrap in plastic wrap.
Combine the salad greens and sprouts, if using, in a large container.
When ready to eat, combine all ingredients and enjoy!