📖 Instructions

1. Prepare the Strawberries: Gently wash 1 pound of fresh strawberries. Hull them (remove the green tops) and slice them in half or quarters, depending on their size. Set aside in a bowl.
2. Assemble the Arugula: In a large bowl, add 5 ounces of fresh arugula. Ensure the arugula is clean and dry to prevent the salad from becoming soggy.
3. Add the Cheese: Cut 8 ounces of fresh mozzarella into bite-sized pieces. You can use small mozzarella balls (ciliegine) or a larger block of mozzarella that you dice. Add the mozzarella to the bowl with the arugula.
4. Include the Prosciutto: Slice 4 ounces of prosciutto into thin strips or tear into smaller, bite-sized pieces. Add the prosciutto to the bowl.
5. Make the Balsamic Glaze: In a small saucepan, pour in 1/2 cup of balsamic vinegar. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until the vinegar has reduced to about half its original volume and has thickened slightly. Let it cool completely.
6. Combine Ingredients: Gently toss the strawberries, arugula, mozzarella, and prosciutto together in the bowl. Be careful not to overmix, as the strawberries can get crushed.
7. Drizzle with Balsamic Glaze: Drizzle the cooled balsamic glaze over the salad. Use as much or as little as you prefer, depending on your taste.
8. Season to Taste: Add a pinch of sea salt and freshly ground black pepper to enhance the flavors. Taste and adjust seasoning as needed.
9. Serve Immediately: For the best taste and texture, serve the salad immediately. If you need to prepare it in advance, keep the ingredients separate and combine just before serving.