Simple Arugula Salad

How we make it.

*serves 4 to 6*

5 ounces arugula
3 ounces prosciutto, rolled and sliced
Half of a shallot, sliced thin
Parmigiano Reggiano, shaved
Cracked black pepper
Balsamic Vinaigrette, recipe below

Combine all ingredients in a large bowl, dressing to taste.

Balsamic Vinaigrette

1 teaspoon Dijon
1 clove garlic, grated
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Drizzle of honey
Dash of kosher salt

Combine all ingredients in a small bowl or jar. Whisk or shake until combined.

Why we make it.

The second half of college I haunted the back end of town. The part where Michael Stipe and the vegan restaurant lived. I never went to the vegan restaurant. And I never saw Michael Stipe. But five days out of seven you could find me at a little tucked away spot called Big City Bread. There was nothing big city about it. They allowed dogs and made chocolate stars and chai for guests on their sleepy concrete patio. It's still my favorite spot in Athens. This delicious simple salad comes straight from there. My study salad. I'd bury myself in a paper for 10 hours and emerge starving. A peppery bright bed of arugula with salty bites of parm and prosciutto chased with a chocolate star, the ultimate reward. Luckily, it's incredibly easy to throw together on your own. Not one of those restaurant salads you can never taste again once you move away. And that's good, because I moved away. And that's why I make it.