Fruit and Gorgonzola Salad with Prosciutto Recipe

Name: Fruit and Gorgonzola Salad with Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces thinly sliced prosciutto; 3 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 teaspoon dijon mustard; Kosher salt and freshly ground pepper; 2 peaches, pitted and sliced 1/2-inch thick; 2 plums, pitted and sliced 1/2-inch thick; 1/4 cup thinly sliced red onion; 8 cups torn mixed salad greens; 2 to 3 ounces crumbled gorgonzola (or other blue cheese); 4 slices Italian bread, toasted or grilled

Servings: persons

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled

1
Cut or tear the prosciutto into bite-size pieces.
2
Place a large skillet over medium-high heat; add 1 tablespoon olive oil.
3
Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side.
4
Drain on a paper-towel-lined plate.
5
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat.
6
Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing.
7
Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly.
8
Transfer the mixture to a large serving bowl.
9
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing.
10
Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola.
11
Serve with the bread.
12
Per serving: Calories 304; Fat 18 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,193 mg; Carbohydrate 26 g; Fiber 5 g; Protein 13 g
13
Photograph by Antonis Achilleos

108

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 ounces thinly sliced prosciutto, 3 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon dijon mustard, and more.

Yes, Fruit and Gorgonzola Salad with Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fruit and Gorgonzola Salad with Prosciutto

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