An Easter Prosciutto Salad with a Champagne Vinaigrette

Starters

Mar 22

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.

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