Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
By Cecelia JenkinsPublished on June 4, 2018
Time
30 minutes
Yield
Serves 4
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 thin½ cup blanched hazelnuts, toasted and chopped coarse6 ounces thinly sliced prosciutto, torn into bite-size pieces4 ounces goat cheese, crumbled (1 cup)
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.
Time
30 minutesYield
Serves 4Ingredients
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)
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)
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.
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