4 serving
Ingredients:
4 Handfuls Of Fresh Washed And Dried Baby Greens
8 Figs, Stems Removed And Sliced
4 Thin Slices Prosciutto di Parma, Cut Into 1 Inch Strips
1/2 Small Red Onion, Peeled, And Thinly Sliced
1/4 Cup Walnut Halves, Lightly Toasted
3 Ounces Goat Cheese
For Dressing:
6 Teaspoons White Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
1/2 Teaspoon Dried Oregano
Procedures:
1. In a nonstick frying pan, cook the prosciutto strips until they begin to brown and crisp, about 4 to 5 minutes. They will crisp up more as they cool so do not worry if they are not completely crispy once they begin to brown. Remove from the heat and cool.
2. On four individual plates, arrange the salad greens, onions, figs, walnuts and prosciutto crisps. Whisk together the dressing ingredients and drizzle some over each plate. Crumble the goat cheese on top of the salad and serve.
Ingredients:
4 Handfuls Of Fresh Washed And Dried Baby Greens
8 Figs, Stems Removed And Sliced
4 Thin Slices Prosciutto di Parma, Cut Into 1 Inch Strips
1/2 Small Red Onion, Peeled, And Thinly Sliced
1/4 Cup Walnut Halves, Lightly Toasted
3 Ounces Goat Cheese
For Dressing:
6 Teaspoons White Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
1/2 Teaspoon Dried Oregano
Procedures:
1. In a nonstick frying pan, cook the prosciutto strips until they begin to brown and crisp, about 4 to 5 minutes. They will crisp up more as they cool so do not worry if they are not completely crispy once they begin to brown. Remove from the heat and cool.
2. On four individual plates, arrange the salad greens, onions, figs, walnuts and prosciutto crisps. Whisk together the dressing ingredients and drizzle some over each plate. Crumble the goat cheese on top of the salad and serve.
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