Photo: Leo Gong; Styling: Karen Shinto
YieldsServes 4Total Time15 mins
AuthorMarlene Kawahata, Palo Alto, CA,
Fresh blueberries highlight an elegant salad that's topped with a dollop of warm creamy goat cheese.

How to Make It

Step 1
1

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

Step 2
2

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

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

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

Directions

Step 1
1

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

Step 2
2

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

Step 3
3

Note: Nutritional analysis is per serving.

Blueberry and Prosciutto Salad