Photo: Fruit and Gorgonzola Salad with Prosciutto Recipe
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. 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
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By marybullard_127...
New York
on August 10, 2012
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Delicious!! Nice as a side or main. We had it on the side with a nice steak. Next time I will not worry about cooking the peaches, plumbs, and onions in the prosciutto drippings. Cook them ahead in the olive oil, vinegar, and mustard, and chill them. Then mix with any greens, particularly some crisp ones, and the Gorgonzola. Before serving, fry the prosciutto until crispy and let cool slightly. Serve on top. I can't wait to try again!
By sunbow3_11289739
chowchilla, CA
on August 09, 2010
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This salad was excellent....can't wait to serve it to company excellent. I didn't have Sherry Vinegar so used 1/2 Sherry Wine and 1/2 Red Wine Vinegar and it didn't seem to matter. For salad greens I used a bag of Fresh Express Spring Mix. When you fry the Prosciotto don't worry about trying to separate the layers, just tear off hunks and fry them crisp. I did it in a cast iron skillet and it worked great. I got too anal and it took too long and way more olive oil because I thought they had to be thin and small. Just get them crisp and you'll be fine, even if they are several layers thick. You'll figure it out... One more thing, you will think there isn't enough dressing but there is. The juices from the fruit contribute. Enjoy!
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