I made this salad last week for my girl’s supper club dinner.  It is such a great Summer salad.  This is my spin on a caprese salad but amped up with avocado and crispy prosciutto.  The peppery arugula and pesto vinaigrette pair perfectly with the flavors, making for a bright and fresh salad.  You can totally assemble this ahead of time but wait to toss it all together with the dressing right before serving.  Enjoy!

A R G U G U L A   C A P R E S E  S A L A D 

2-3 cups arugula

1 pint cherry tomatoes, halved

1 container small mozzarella balls, halved

1 avocado sliced and drizzled with lemon juice (to prevent from browning quickly)

8 slice prosciutto

D R E S S I N G 

1/4 cup pesto

juice of 1 lemon

2 tablespoons olive oil

salt and pepper

Preheat oven to 350 degrees.  Lay prosciutto slices flat on a baking sheet.  Bake about 8-10 minutes until they are crispy.  Once cooled break into pieces.  Drizzle lemon juice over the sliced avocado and sprinkle with salt.  Arrange the arugula, tomatoes, mozzarella, prosciutto and avocado in a large bowl.  Whisk together all dressing ingredients.  Drizzle dressing over salad and toss all together before serving.