Strawberry Salad with Crispy Prosciutto

• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons honey
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups strawberries, hulled and quartered
• 1/3 cup sliced red onion
• Olive oil cooking spray
• 4 thin slices prosciutto (about 2 ounces)
• 6 cups ½ + ½ spinach and spring mix and Zen mixes or favorite mixed lettuces
• 2 ounces feta, crumbled

1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.

2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.