recipe:
Salad: 1 and 1/2 cup cooked ditalini pasta, 2 cups arugula, 3/4 cup peppered salami, 3/4 cup sopressata, 1/2 cup smoked provolone, 3/4 cup mozzarella pearls, 1/3 cup chopped walnuts, 5 slices crispy prosciutto (in the oven at 400 for 8-10 mins), shaved parmesan
Truffle Honey Fig Balsamic Dressing:
– 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 and 1/2 tbsp fig preserves, 1/2 tbsp dijon mustard, 1 clove minced garlic, 1/2 tbsp truffle honey, 1 tsp salt, 1/4 tsp pepper