Mushroom Gruyère, and Prosciutto

Preparation info
  • Makes 1 cups , enough for


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This salad can be dressed two ways. It takes very nicely to a rich lemon cream, especially if you add some tart Belgian endive to contrast with the nutty bite of the arugula. And it is exciting (I know that’s an extreme word for a salad, but I mean exciting to the palate) with a balsamic vinaigrette.


For Each Serving

  • 1 large handful arugula (2 cups loosely packed)
  • ½ Belgian endive<


Toss the greens with half the vinaigrette and place on a salad plate. Toss the mushrooms and fennel with enough vinaigrette to coat and arrange on the greens. Lay the strips of prosciutto and cheese on top and drizzle lightly with the remaining vinaigrette.

To make Lemon Cream Vinaigrette, whisk the oil, lemon juice, cream, and lemon zest together, then season to taste with salt and pep