Salad With Prosciutto Warm Balsamic Dressing Food

CRISPY PROSCIUTTO SALAD

Steps:

• Preheat oven to 375F. Move the rack to the middle position.
• Add the prosciutto in a single layer to a baking sheet that's been covered with parchment paper. Bake for 12-15 minutes, or until it's crispy but not burned.
• Meanwhile, whisk the dressing ingredients together in a small bowl and add the salad greens, chives, and tomatoes to a large bowl.
• Once the prosciutto is done, let it cool for a few minutes then break it into desired size pieces. Toss the salad with the dressing and sprinkle the prosciutto on top.

WARM GARLIC BALSAMIC DRESSING

Steps:

• In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
• Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
• Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
• Heat up and spoon over salad.

SALAD WITH PROSCIUTTO & WARM BALSAMIC DRESSING

Steps:

• Assemble the salad by washing, drying and tearing the lettuce and tossing together with the onions, pignoli, scallions, cheese, and prosciutto.
• In a medium skillet slowly cook the garlic in the olive oil until soft and barely colored.
• Remove the garlic with a slotted spoon and discard.
• Turn the heat to medium high and add the vinegars to the oil.
• Cook a few minutes then add the brown sugar and cook until dissolved.
• Toss the hot dressing with the salad and season with salt and pepper.

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.

MIXED TOMATO SALAD WITH PROSCIUTTO AND BALSAMIC DRESSING

Steps:

• Preheat oven to 150 degrees Celsius.
• Place roma tomato halves on a baking tray, cut-side up.
• Drizzle with a little olive oil, and season with salt and pepper.
• Bake for 2 hours.
• Remove and set aside to cool.
• Place all tomatoes and basil in a large bowl.
• Pour dressing over salad, toss well and serve.
• DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.