Name: Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
Total time: 30 min
Ingredients: ¼ cup extra-virgin olive oil; ¼ cup cider vinegar; 3 tablespoons fig preserves; ½ teaspoon salt; ¼ teaspoon pepper; 10 ounces (10 cups) mesclun; 1 apple, cored, halved, and sliced thin; ½ cup blanched hazelnuts, toasted and chopped coarse; 6 ounces thinly sliced prosciutto, torn into bite-size pieces; 4 ounces goat cheese, crumbled (1 cup)

Why This Recipe Works

With a bright fig dressing and the classic combo of pork and apples, this filling salad gets dinner on the table in no time.

Before You Begin

We prefer sweet, crisp apples such as Fuji, Gala, or Pink Lady for this salad.

Instructions

Whisk oil, vinegar, preserves, salt, and pepper together in bowl.

Toss mesclun, apple, hazelnuts, and 6 tablespoons vinaigrette together in large bowl. Divide salad evenly among 4 dinner plates. Top each salad with 1½ ounces prosciutto and ¼ cup goat cheese. Serve, passing remaining vinaigrette separately.