Prosciutto Salad
A hearty and delicious dinner salad made with prosciutto ham, greens, gorgonzola, walnuts, and fresh figs.
Servings 4
Calories 223kcal
Ingredients
- For the Salad:
- 4 cups gourmet lettuce blend arugula, spinach and spring mix
- 6 fresh figs rinsed and sliced in half
- 3 oz prosciutto ham chopped into bite size pieces
- ¼ cup gorgonzola cheese
- ¼ cup walnuts toasted *see notes
- For the Dressing:
- 1 large shallot minced
- 2 tablespoon fig preserves
- 4 ⅓ tablespoon olive oil divided
- 2 tablespoon good quality balsamic vinegar
- dash salt and pepper
Instructions
- In a small sauce pan over medium heat, sauté the minced shallot in the ⅓ tablespoon olive oil until soft, about 3 minutes.
- Spoon the shallots into a small mason or glass jar and add remaining 4 tablespoon EVOO and all other dressing ingredients.
- Screw on lid and shake vigorously until well mixed.
- Place the greens in a large salad serving bowl (or divide between 4 bowls), and top with figs, prosciutto, gorgonzola, and toasted walnuts.
- Serve with dressing and enjoy!
Notes
*Nutrition info is for salad only.
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- Consider crisping the prosciutto. I like leaving it sliced for a more tender texture, but you can also sauté the prosciutto until it becomes crispy (like the original version!). You can add it to the skillet with the shallots.
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- Toast the walnuts. To toast the walnuts, simply place them in a dry skillet over medium heat, stirring constantly until fragrant and lightly browned.
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- Chill and dress just before serving. Keep the salad ingredients and dressing refrigerated until you're ready to assemble. Toss the salad with the dressing just before serving (or serve it on the side) to keep the greens from wilting.
Nutrition
Calories: 223kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 233mg | Potassium: 335mg | Fiber: 3g | Sugar: 12g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg