Prosciutto Burrata Arugula Salad


Tonight was the annual pumpkin carving pizza party with our fabulous neighbors, Joe and Laura and their three kids, Sean, Calvin and Chloe. This is something we do every year and really look forward to. Laura and Joe ordered the pizzas and I made this prosciutto burrata arugula salad.

I can’t believe that my daughter, Kylie, is a senior this year. This could be the last time she is home for our annual pumpkin carving party … unless, of course, she goes to college nearby. Joe and Laura’s oldest son, Sean, is a junior in high school, their son, Calvin is a freshman and their daughter, Chloe is in 5th grade. Laura and I are planning on continuing to decorate for Halloween and enjoying our annual pumpkin carving party even after the kids are all off in college. We’re going to keep the neighborhood young. This morning, I was watching Ina Garden’s new show, Cooking for Jeffrey and she made this salad. It was an episode where Ina’s husband, Jeffrey was learning to make pizza from a friend of theirs who owns a pizza restaurant and a pizza food truck. What a fun day they seemed to have! The food truck, “Rolling in Dough”, showed up at their house for Jeffrey’s lesson. I think this would be the most fun thing ever, to have a pizza food truck. Imagine how popular I’d be?!

When I watched Ina make this salad, it looked so good to me. I love prosciutto and I also love burrata cheese. What a combination, it was so good over the peppery arugula. Even my husband, who is not a fan of arugula, and my daughter, who is also not a fan of arugula loved this salad. My friend, Laura and her husband, Joe, loved this salad as well.

I didn’t follow Ina’s recipe for the dressing because I couldn’t remember it off the top of my head. What I did for the dressing was whisk together 1/8 cup of dijon mustard, juice of 1 lemon (2 tablespoons), 1/2 cup of olive oil, kosher salt, fresh ground pepper and 2 cloves of minced garlic. In Ina’s version, she adds an egg yolk and white vinegar.

I know I will be making this salad for the rest of my life. It will definitely be one that I serve often. It is really good, I highly recommend trying it.


  • 1 bag of arugula
  • 1 package of prosciutto
  • 1 container burrata cheese
  • 1 lemon (juice of … 2 tablespoons)
  • 1/8 cup dijon mustard
  • 1/2 cup olive oil
  • 2 cloves garlic
  • kosher salt
  • fresh ground pepper


Place arugula salad on a large platter. Whisk together lemon juice, dijon mustard, olive oil, kosher salt and pepper and minced garlic. Pour lightly over arugula. Lay prosciutto over salad and cut burrata pieces into four pieces each and lay over salad. Sprinkle burrata with kosher salt and pepper. Serve and enjoy!

Until next time, Kris




Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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