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.

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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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.

That's it — enjoy your meal!

Fruit and Gorgonzola Salad with Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions