Description
This Crispy Prosciutto, Blueberry and Blue Cheese Salad is a perfect combination of sweet, salty, creamy and crunchy. It comes together quickly and is as beautiful as it is delicious, making it an ideal centerpiece for your next summer dinner party.
Ingredients
Units
Scale
Dressing
- 2 Tbsp. white balsamic vinegar
- 2 tsp. Dijon mustard
- 1 medium shallot, minced
- 1 tsp. thyme leaves (from 3 sprigs)
- 1 pinch table salt
- 1/4 cup olive oil
Salad
- 4 thin slices prosciutto (about 1 1/2 oz.)
- 1 cup blueberries
- 1/2 cup crumbled blue cheese (about 2 oz.)
- 4 oz. baby leaf lettuce (or mesclun mix)
Instructions
Dressing
- To make the dressing, whisk together the vinegar, mustard, shallot, thyme and salt in a medium mixing bowl. Slowly drizzle in the oil while continuing to whisk. Use immediately or store in an airtight container or mason jar in the refrigerator for up to 4 days.
Salad
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place prosciutto in an even layer on the prepared baking sheet. Transfer to the oven and roast until the prosciutto is crispy, 12-15 minutes (start checking after 10 minutes to avoid burning). Remove from the oven and cool at room temperature for 5 minutes. Crumble into bite-size pieces.
- Place greens in a large serving bowl and drizzle with 1/4 cup of the dressing. Toss well. Top with blueberries, blue cheese and prosciutto. Serve with more dressing on the side.
Notes
- You can make the dressing up to 4 days ahead of time.
- You can also make the prosciutto ahead of time. Store roasted prosciutto in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven, if desired.
- You can also make our White Balsamic Vinaigrette recipe for this salad.
- Prep Time: 10 min.
- Cook Time: 10 min.
- Category: Salads
- Method: Roasting
- Cuisine: American