An Easter Prosciutto Salad with a Champagne Vinaigrette

Starters
Written By yvette jemison

This prosciutto salad pairs beautifully with my green onion quiche with a seeded crust. These recipes were featured in the March April 2020 issue of Inside Northside Magazine. The salad’s Champagne vinaigrette and quiche’s seeded crust add a pop of flavor that you’ll enjoy at your next brunch-style meal.

Champagne Vinaigrette

Makes: 1 cup 

¾ cup olive oil

¼ cup Champagne vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

½  teaspoon kosher salt

1. Combine oil, vinegar, mustard and honey in an airtight jar.  Shake until emulsified. 

Do Ahead:  Vinaigrette can be made up to 1 week ahead.  Store in refrigerator and shake to re-emulsify. 

 

Prosciutto Salad

Servings: 4

5 oz. mixed tender greens (Butter, Bib, Little Gem)

1 cup fresh tender herbs (parsley, cilantro, mint, dill, tarragon) 

Champagne Vinaigrette

Fresh cracked pepper

6 oz prosciutto, thinly sliced 

 1. In a large bowl, toss greens and herbs with vinaigrette until well coated with dressing.  

2. Arrange greens on a serving platter.  Season with fresh cracked pepper. Top with prosciutto and serve.

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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