Baby Greens With Sauteed Apricots & Prosciutto

Name: Baby Greens With Sauteed Apricots & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen ripe apricot; ¼ cup extra virgin olive oil; 1 small onion, finely chopped; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh basil, chopped; ¼ cup balsamic vinegar; 16 slices prosciutto; 12 lb mixed baby greens; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; ¼ cup parmesan cheese, shaved (or kasseri cheese)

Servings: persons

1 dozen ripe apricot
¼ cup extra virgin olive oil
1 small onion, finely chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped
¼ cup balsamic vinegar
16 slices prosciutto
12 lb mixed baby greens
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ cup parmesan cheese, shaved (or kasseri cheese)

1
Halve and pit the apricots and set aside.
2
Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
3
Add the onions and saute until lightly browned, about 5 to 7 minutes.
4
Add the apricots and reduce the heat to medium.
5
Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
6
Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
7
Remove the pan from the heat and let the mixture cool.
8
Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
9
Spoon in the apricot mixture, filling each mold to the top.
10
Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
11
Set the molds aside while you dress the greens.
12
In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
13
Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
14
Divide the greens evenly among four individual salad plates.
15
Unmold each prosciutto ring by turning it upside down and over the greens.
16
Drizzle any remaining vinaigrette around the prosciutto ring.
17
Top the salad with the cheese.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 dozen ripe apricot, ¼ cup extra virgin olive oil, 1 small onion, finely chopped, 1 tablespoon fresh rosemary, chopped, and more.

Yes, Baby Greens With Sauteed Apricots & Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!