Fruit and Gorgonzola Salad with Prosciutto

Total Time:
20 min
10 min
10 min

4 servings

  • 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. 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 the bread.

  • 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

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Summer Produce Guide