Blueberry and Prosciutto Salad
Photo: Leo Gong; Styling: Karen Shinto
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.
