It’s Recipe Thursday – the fruit makes this salad so refreshing! Enjoy!
Ingredients: 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) 4 slices Italian bread, toasted or grilled
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. Dressing – 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. Serve with hot bread from oven or grill!
Per serving: Calories 304; Fat 18 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,193 mg; Carbohydrate 26 g; Fiber 5 g; Protein 13 g
Recipe courtesy of Food Network Kitchen
Total Time: 20 min Prep:10 min Cook:10 min Yield:4 servings Level:Easy
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.