Prosciutto Salad with a Champagne Vinaigrette
It’s the dog days of summer and this prosciutto salad is a light meal when you just can’t bring yourself to cook a hot meal. If you are in search of a heartier meal and don’t mind turning on the oven, it 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.
