Saturday, November 6, 2010

Crispy Prosciutto, Gorgonzola, and Apple Salad with Balsamic Vinaigrette

This would also be great with left over chicken.

I usually make dressings with a 1 to 1 ratio of vinegar to oil because I like my dressings more tangy and less fattening. If it is too tangy for you add more extra virgin olive oil.

For the Dressing:


1 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Pinch of Thyme, Salt, & Pepper
(optional - 1/2 garlic clove finely chopped)


Salad:
1/2 bag of Spring Greens
1 Granny Smith Apple (thinly sliced)
1 oz Gorgonzola Crumbles
1 Slice Prosciutto


Mix together the dressing ingredients and set aside.


For the crispy prosciutto, place the slice on a cookie sheet. Either bake at 450 for about 8-10 minutes, or broil for about 5 minutes. Watch carefully! (I use my toaster oven on broil and place the prosciutto on foil for easy clean up.)


Toss the greens and apples with the dressing. Then top with Gorgonzola and crumbled crispy prosciutto.

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