"This was one of the first salads I ever made on #theplantparadox, and I remember thinking at the time, I had no idea salads could be so good. I was used to the wimpy side salads you get from restaurants that come loaded with dried out cucumbers, grape tomatoes, and a pound of cheese and croutons. This salad is a complete and filling meal with all #lectinfreeingredients.
Start with a base of baby arugula, and top with steamed cubed sweet potatoes, chopped prosciutto di Parma, shredded imported Swiss cheese, fresh chopped tarragon leaves, and a sprinkle of parmigiano reggiano.
For the dressing (4 servings), whisk together 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper." Thank you, Autumn Boyle