Prosciutto And Gorgonzola Salad 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.

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

GORGONZOLA CHEESE SALAD

Steps:

• Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
• In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

GREENS WITH PROSCIUTTO, GORGONZOLA AND PEPPERONCINI

Steps:

• In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
• In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.

GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES

Steps:

• Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
• Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
• Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
• Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.

SALAD PIZZA

Steps:

• Preheat oven to 475°F. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
• Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10-12 minutes. Let cool slightly (so lettuce won't wilt).
• Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat.
• Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.

PROSCIUTTO-WRAPPED GORGONZOLA WITH ARUGULA

Steps:

• Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 teaspoon cheese. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style. Transfer to platter. (Can be made 4 hours ahead. Cover rolls tightly and refrigerate.)

MACHE, PROSCIUTTO, AND PARSNIP SALAD

Steps:

• Cut the parsnips crosswise into 1 1/2-inch lengths. Slice each piece lengthwise 1/4 inch thick. Stack a few together, and trim the edges to make squares. Repeat with remaining pieces; set aside.
• In a large bowl, combine olive oil, the vinegar, 1/4 teaspoon salt, and the pepper. Mix together with a fork. Taste, and adjust for seasoning. Add the mache and prosciutto, and toss to combine. Divide among four salad plates.
• Meanwhile, in a medium saucepan over medium heat, heat grape-seed oil. Working in batches so as not to crowd the pan, add the parsnips, and cook until golden, about 1 minute per side. Transfer to paper towels to drain briefly.
• Divide the hot chips among the salads, tucking some of the chips into the greens. 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!

PROSCIUTTO AND GORGONZOLA SALAD

Steps:

• Whisk together the olive oil, vinegar and mustard and season well.
• Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
• Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.