Fruit and Gorgonzola Salad with Prosciutto (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Antonis Achilleos
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