Strawberry, Brie & Crispy Prosciutto Salad

 Strawberry, Brie & Crispy Prosciutto Salad

Crispy prosciutto, juicy strawberries, candied pecans, and creamy brie over peppery arugula with a champagne vinaigrette — a stunning summer salad that looks straight out of a fine dining menu.

INGRÉDIENTS

• 6 prosciutto slices

• 473.2 ml fresh strawberries, hulled and halved

• 1182.9 ml baby arugula

• 170 1/8 g brie, rind removed and torn into chunks

• 118 1/4 ml pecan halves

• 29.6 ml maple syrup

• 1 1/4 ml cayenne pepper

• 3 fresh basil leaves, torn

• 29.6 ml champagne vinegar or white wine vinegar

• 4.9 ml honey

• 4.9 ml Dijon mustard

• 1 shallot, finely minced

• 59 1/8 ml extra-virgin olive oil

• 3 2/3 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

ÉTAPES

1. Whisk together 29.6 ml champagne vinegar or white wine vinegar, 4.9 ml honey, 4.9 ml Dijon mustard, and 1 shallot, finely minced in a small bowl. Slowly drizzle in 59 1/8 ml extra-virgin olive oil while whisking until emulsified. Season with 3 2/3 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Set aside — the shallot mellows beautifully as it sits.

2. Toss 118 1/4 ml pecan halves with 29.6 ml maple syrup, 1 1/4 ml cayenne pepper, and a pinch of 3 2/3 ml flaky sea salt in a small skillet over medium heat. Stir constantly until the maple syrup bubbles and coats every pecan. Tip onto parchment paper to cool and harden into clusters. ⏱ 5m

3. Lay 6 prosciutto slices slices flat in a dry skillet over medium-high heat. Cook undisturbed until the fat renders and the edges curl and turn deeply golden. ⏱ 3m

4. Flip prosciutto and cook the second side until completely crisp and lacy. Transfer to a paper towel to drain — it crisps further as it cools. Break into large shards once cool. ⏱ 2m

5. Spread 1182.9 ml baby arugula across a large serving platter. Scatter 473.2 ml fresh strawberries, hulled and halved and 3 fresh basil leaves, torn over the greens. Dot 170 1/8 g brie, rind removed and torn into chunks chunks generously across the salad.

6. Arrange the prosciutto shards upright across the salad. Scatter candied 118 1/4 ml pecan halves over everything. Drizzle the champagne vinaigrette generously over the top, finishing with a final pinch of 3 2/3 ml flaky sea salt. Serve immediately.

NOTES

**Blogger tips:

** The prosciutto shards standing upright are your hero styling moment — they add incredible height and drama to the shot. Shoot overhead for the full color story: red strawberries, white brie, green arugula, golden pecans.

**Make-ahead:

** Candied pecans keep in an airtight container for up to 2 weeks — make a double batch. Vinaigrette keeps refrigerated for up to 1 week. Crisp prosciutto up to 1 hour ahead.

**Swaps:

** No brie? Burrata or fresh mozzarella work beautifully. Swap strawberries for fresh figs or peaches as the season shifts. Walnuts or almonds replace pecans easily.

**Flavor boost:

** A light drizzle of aged balsamic over the finished salad just before shooting adds a gorgeous glossy sheen and deep flavor that readers will rave about.