Very Herb: Roast pepper, fennel, crispy prosciutto salad

I read several recipes but when I actually made it, I couldn't remember which one I should follow, so I just mixed those ideas in my minds. And It comes out very good again. It is a very warm salad; I believe it will be also good for winter.

Ingredients:
Arugula,
Fennel (very thin sliced)
prosciutto(cooked , crispy)long sweet pepper and small sweet yellow/orange pepper
(pan roasted, cooked in the same pan as prosciutto after taking the prosciutto out,
at the end put in some curly parsley--------parsley always good after heated, but never too long)
Artichoke ( I use canned, but it's actually optional, which is good, since sK doesn't fan it )

Dressing:
Walnut oil (any kind of nutty oil)
Champagne vinegar +sugar or apple cider
Dijon mustard
shallot
Herbs: parsley, thyme

Fresh thyme brings in a very special flavor, going perfect with smoky prosciutto and roast pepper and Fennel.

As for food, I like everything, so the stuffs I like usually can cover what sK likes. But actually there is one exception, prosciutto~~~ (it is a secrete . first time revealed!!) sK prefer to have it uncooked. But I haven't found the beauty of uncooked prosciutto; I still like cooked ones :)