This impressive prosciutto salad really plays up the contrast between acidic, sweet, and herbaceous. Crisp greens and ripened, dried fruits add an elegant note elevated with an Italian flair, thanks to silky slices of Prosciutto di Parma and shavings of Grana Padano. We also love the sweet-savory packed punch the dressing adds to the mix. For optimum flavor, be sure to allow the cherry and apricot brine to marinate for two hours, at the very least. When you’re craving a meal that’s simple, bright and balanced, this impressive prosciutto salad recipe shines.
IngredientsIngredients for Cherry and Apricot Brine
- 3/4 cup champagne vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup dried cherries
- 1/4 cup halved dried apricots
- 1/4 cup hot water
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 1 tablespoon chopped shallot
- 1/4 teaspoon minced garlic
- 1 tablespoon Dijon mustard
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup extra-virgin olive oil
- 1 package butter lettuce, coarsely chopped
- 8 slices Prosciutto di Parma
- 1/4 cup Grana Padano cheese shavings
Instructions for Cherry and Apricot Brine
In a medium bowl, combine vinegar, honey, salt, pepper, cherries, apricots and water; cover. Let stand for 2 to 4 hours.
Instructions for Vinaigrette
In a blender, combine vinegar, honey, shallot, garlic, mustard, oregano, salt and pepper. Blend until smooth. Slowly add olive oil until vinaigrette is thickened and well blended.
Toss lettuce with a few tablespoons of the vinaigrette. Divide salad among four plates.
Top each with two slices prosciutto. Spoon cherries and apricots around the salad. Sprinkle with Grana Padano shavings.
We’d love to hear your thoughts, ideas and comments on this recipe.