Lemony White Bean Salad with Prosciutto

Step 1

Make the dressing. Whisk the mustard, lemon juice, olive oil, salt, pepper, and honey in the bottom of a large bowl until creamy.

Step 2

Add the beans, parsley, and parmesan to the bowl with dressing. Gently toss until well coated. If making ahead, cover and refrigerate up to 3 days.

Step 3

Add arugula and gently toss until dressed. Divide the salad between four salad plates, and then tuck the prosciutto and croutons into the salad. Serve.