Fruit and gorgonzola salad with prosciutto
Delight your taste buds with this superb combination of sweet fruit, tangy gorgonzola, and savory prosciutto in a refreshing salad. Perfect for any occasion.
Ingredients:
- 90g 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 90g crumbled gorgonzola (or other blue cheese)
- 4 slices Italian bread, toasted or grilled
Instructions:
- Cut or rip the prosciutto into small pieces. Place a large skillet on medium-high heat and put in 1 tablespoon of olive oil. Arrange the prosciutto in the skillet in one layer (you might have to do this in two turns); cook, flipping occasionally, until it becomes crispy, which should take about 1 minute on each side. Place the cooked prosciutto on a plate lined with paper towels to absorb excess oil.
- Pour the remaining 2 tablespoons of olive oil into the same skillet set on medium-high heat. Mix the vinegar, mustard, 1/2 teaspoon of salt, and some pepper into the oil until you have a smooth dressing. Add the peaches, plums, and red onion to the skillet; stir to coat them with the dressing and soften the onion slightly. Empty everything into a large serving bowl.
- Toss the greens and half of the gorgonzola cheese into the bowl until they are coated with the dressing. Distribute the salad onto plates; garnish with the crispy prosciutto and the rest of the gorgonzola. Serve with the bread.
Summary:
- Calories: 1326 kcal
- Fat: 73 g
- Protein: 58 g
- Carbs: 115 g
- Potassium: 2202 mg
- Magnesium: 153 mg