Prosciutto Wrapped Salad With Sweet Balsamic Food

THE BEST ARUGULA SALAD

Steps:

• Thinly slice the shallots.
• Heat a small frying pan over medium high heat and spray with olive oil spray.
• Add the sliced shallots and a sprinkle of kosher salt.
• Cook for 5-8 minutes or until the shallots are slightly caramelized and have crispy bits on them.
• Add the balsamic vinegar and deglaze the pan.
• Remove the shallots from the heat while you prep the other ingredients.
• Add the arugula to a serving platter; sprinkle white wine vinegar on the greens (about 1-2 tablespoons).
• Stuff goat cheese inside of each pitted date; wrap 1/2 slice prosciutto around each stuffed date.
• Add the crispy shallots on top of the greens.
• Lay the stuffed dates on top of the greens.
• Sprinkle the salad with the nuts.
• Drizzle balsamic glaze on top.

PROSCIUTTO WRAPPED SALAD WITH SWEET BALSAMIC

Steps:

• Slice your red peppers into thin strips and sauté them over medium heat in olive oil, a pinch of salt and a sprinkle of garlic powder. Flip them occasionally, and wait until you see the red pepper browning on the edges. Remove it from heat and set aside.
• Slice your tomatoes into thick slices aim to get 3-4 slices out a large tomato.
• Place thick slices of tomato into single layer on a plate/platter
• Quickly sauté your prosciutto over medium heat. Just enough to warm the prosciutto and release it's oils, so you get it's heightened flavor.
• Top each of your tomatoes with 1 to 1.5 slices of prosciutto folding it to fit on the tomato slice.
• Place sautéed red peppers around and layering them between and around the tomatoes and prosciutto.
• Thinly slice your onion and place (about 3) onion ringlets to each of your tomato/prosciutto slices.
• Add your crumbled bleu cheese and candied walnuts on top of the tomato, peppers, prosciutto and onion.
• Drizzle your delicious sweet balsamic vinaigrette dressing (recipe included below) over top and serve!

GRILLED PROSCIUTTO WRAPPED SHRIMP AND ARUGULA SALAD WITH PICKLED ONIONS, AND BALSAMIC REDUCTION

Steps:

• To prep the shrimp: Whisk together the wine, garlic, red pepper, salt and lemon juice. Slowly pour in the olive oil. Add the shrimp and toss to coat. Let stand at room temperature for about 20 minutes.
• Meanwhile, pickle the onions. Combine in a medium sauce pot, red wine vinegar, sugar, red pepper flakes, salt, black pepper and water. Bring to a boil and pour over the onions. Let cool and then refrigerate.
• In another small saucepan, place the 1 cup of balsamic over medium heat and reduce until the vinegar becomes syrupy, about 10 minutes. Remove from the heat and let sit at room temperature until ready to use. May need to reheat for use.
• Have the grill preheated to medium-high.
• Drain shrimp and reserve the marinade. Wrap 1 prosciutto strip around each shrimp and place 2 shrimp on each skewer, leaving a little room between each shrimp. Brush each of the skewers with some of the reserved marinade and place on the grill. Grill the shrimp until the prosciutto is crispy and the shrimp turn opaque and are cooked through, about 3 minutes per side.
• In a large bowl, dress the arugula and the pickled onions with remaining balsamic, a splash of olive oil, salt and pepper. Transfer to a serving dish and top with the shrimp skewers. Drizzle the balsamic reduction over the top.

SHRIMP AND PROSCIUTTO WITH BALSAMIC DRESSING

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers, then cut into matchstick-size strips. Transfer to large bowl. Add garbanzo beans and quartered artichoke hearts.
• Bring large saucepan of salted water to boil. Remove from heat. Add shrimp. Let stand until just cooked through, stirring occasionally, about 5 minutes. Drain. Pat dry with paper towels. Transfer shrimp to small bowl. Chill until cold. Wrap each shrimp with 1 prosciutto strip. (Can be made 8 hours ahead. Cover garbanzo bean mixture and prosciutto-wrapped shrimp separately and refrigerate.)
• Place radicchio leaves on plates. Toss garbanzo bean mixture with enough Balsamic Dressing to coat. Season to taste with salt and pepper. Spoon garbanzo bean mixture into radicchio leaves, dividing equally. Top with prosciutto-wrapped shrimp. Drizzle some dressing over shrimp. Garnish plates with pickled peppers and olives and serve.