Fruit And Gorgonzola Salad With Prosciutto Recipes

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Steps:

• Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
• Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
• Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

FIG, PROSCIUTTO, GORGONZOLA SALAD

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.

CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA

Steps:

• Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
• Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!