Arugula, Orzo, Prosciutto with Honey French Vinaigrette

• 1/4 cup olive oil
• 3 tbsp champagne vinegar
• 2-3 minced garlic cloves
• 1 tbsp whole grain mustard
• 1 tsp dijon mustard
• 1 tsp Taylor Pass Manuka UMF5+ honey
• Salt & pepper

Instructions

1. Cook 1/2 pound of orzo, according to package instructions. Rinse and drain orzo then place into a large mixing bowl.
   
   
2. Halve 10oz of cherry tomatoes and add to the mixing bowl along with a 14oz can of rinsed and drained artichoke hearts.
   
   
3. Add in 1/2 cup or more if you like of roasted corn. I used frozen and defrosted them quickly in the microwave.
   
   
4. Add in 1/4 cup chopped parsley, 1/4 cup chopped basil, and 1/3 cup parmesan cheese.
   
   
5. Add in 2 cups of arugula and 4oz of sliced prosciutto. Toss everything together and place into the refrigerator to cool down.
   
   
6. To make the dressing add the ingredients to a mason jar. Thoroughly shake up and taste. Add to salad to serve.