Warm Bean & Arugula Salad

In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.

INGREDIENTS:
1 ounce  prosciutto, thinly sliced, cut into strips
1/4 cup  extra-virgin olive oil
1 medium  red onion, finely chopped
4 cloves  garlic, minced
2 15-ounce cans  white beans, rinsed
1/3 cup  reduced-sodium chicken broth
1/4 cup  lemon juice
1/4 cup  chopped fresh parsley
Freshly ground pepper, to taste
8 cups  arugula

DIRECTIONS:
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.

Tip:
MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.