Fruit and Gorgonzola Salad with Prosciutto

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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!

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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!