Prosciutto and Orange Salad with Comte and Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use any combination of your favorite lettuces for this savory salad. If you can't find Comté, substitute a fragrant Gruyère or Beaufort. Prep: 25 minutes; Cook: 5 minutes; Broil: 3 minutes. Ingredients:
1 baguette or french-style bread, cut into 1-inch slices |
3 ounces comté cheese, thinly sliced |
1/2 small red onion, halved and thinly sliced |
1 small head radicchio, halved and thinly sliced |
1 small head red leaf lettuce, torn |
1 orange, peeled and sectioned |
12 thin slices prosciutto (about 6 ounces) |
2 tablespoons chopped pecans, toasted |
1/2 cup balsamic vinaigrette |
4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced |
1 tablespoon olive oil |
Directions:
1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.
2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.
3. Sauté mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.
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