14 Aug Fruit and Gorgonzola Salad with Prosciutto
It’s Recipe Thursday – the fruit makes this salad so refreshing! Enjoy!
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
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