Thursday, November 25, 2010


I had some blueberries in the fridge so I decided to make a Blueberry and Prosciutto salad. It was super quick to make and really deeelish!

8 slices prosciutto (4oz.)
1/4 cup olive oil, divided
1 TBSP. Champagne vinegar
1 TBSP. honey
1/2 tsp. kosher salt
3 qts. (4 1/2 oz.) lightly packed mixed baby greens
1 cup blueberries
6 oz. fresh goat cheese, divided into 4 portions

Lay 2 slices of prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3 TBSP. olive oil, the vinegar, honey, and salt. Add greens and blueberries and toss gently to coat. Arrange a quarter of the salad mixture on top of each serving of prosciutto.

Heat remaining 1 TBSP. olive oil in a small nonstick pan, leaving 1" between portions. Cook until warm and starting to brown on bottom, about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.

Serves 4

We loved this salad. I think you could use a white balsamic vinegar instead of Champagne vinegar but try to use the Champagne. It gives it a special tartness.


Recipe from Sunset Magazine

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