Fruit and Gorgonzola Salad with Prosciutto
Servings: 4
Author: marybullard_127
Prep time:
Cook time:
Yield: 4 servings
Calories per serving: 127
Ingredients:
Cook time:
Yield: 4 servings
Calories per serving: 127
3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
kosher salt and freshly ground pepper
2 peaches pitted and sliced 1/2-inch thick
2 plums pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
Directions:
Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate. Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat.
Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing.
Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl. Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola.
Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing.
Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl. Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.foodnetwork.com/recipes/food-network-kitchens/fruit-and-gorgonzola-salad-with-prosciutto-recipe/index.html
