Prosciutto Salad with a Champagne Vinaigrette

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.