Fruit And Gorgonzola Salad With Prosciutto Food

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

SALAD PIZZA

Steps:

• Preheat oven to 475°F. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
• Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10-12 minutes. Let cool slightly (so lettuce won't wilt).
• Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat.
• Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.

CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA

Steps:

• Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
• Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

PROSCIUTTO AND GORGONZOLA SALAD

Steps:

• Whisk together the olive oil, vinegar and mustard and season well.
• Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
• Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.

SIMPLE GREENS AND FRUIT SALAD WITH GORGONZOLA CHEESE

Steps:

• Put the salad greens and the dressing in a ziploc bag. Toss to mix well. Pour the tossed greens into the serving bowl.
• Top with the cheese, fruit and nuts and serve.

FIG, PROSCIUTTO, GORGONZOLA SALAD

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.

WATERCRESS, PEAR AND GORGONZOLA SALAD

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.