Receta Pumpkin, Arugula And Prosciutto Salad

• 1/2 x sugar pumpkin, (3/4 lb.), peeled, seeds removed, cut into 1/2-inch cubes
• 2 Tbsp. honey
• 1 Tbsp. unsalted butter, melted
• 4 ounce proscuitto, di Parma, thin, slices
• 1/4 c. extra virgin olive oil
• 4 slc country-style bread, (cut into 1/2 inch cubes)
• 1 tsp finely minced sage
•     coarse salt, and freshly cracked black pepper
• 1 tsp honey mustard
• 1 Tbsp. sherry vinegar
• 1/2 clv garlic, chopped
• 6 c. arugula, washed, spun dry

Direcciones