Sonoma Grape and Prosciutto Salad

Peppery arugula and mixed greens tossed with lemon roasted asparagus, feta cheese, grapes, pine nuts, and peanuts. Top with crisp prosciutto and serve with lemon thyme vinaigrette.
Lemon Thyme Vinaigrette
  • 3 T lemon juice
  • lemon zest from half a lemon
  • 1 small garlic clove, finely minced
  • 1 tsp fresh thyme, minced
  • 3 tsp honey
  • 2 tsp white balsamic vinegar
  • 1/2 C extra virgin olive oil
  • Salt and freshly ground pepper to taste

In a small bowl whisk together all of the ingredients except the olive oil, salt, and pepper. While you are whisking, add the olive oil in a slow, steady stream. Continue whisking until the vinaigrette is emulsified. Add salt and pepper to taste. This dressing keeps well for up to two weeks in the fridge and for several days on the counter.

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