Crispy Prosciutto and Peach Salad with Blue Cheese Vinaigrette
Indulge in this vibrant and refreshing Crispy Prosciutto and Peach Salad, a perfect blend of sweet and savory flavors that will tantalize your taste buds. Fresh, juicy peaches are beautifully paired with the salty crunch of baked prosciutto atop a bed of crisp romaine lettuce. Tossed in a tangy, homemade blue cheese vinaigrette, this salad is not only a feast for the eyes but also a delightful addition to any summer gathering or light lunch. Serve it as a starter or enjoy as a satisfying main dish that showcases the goodness of fresh ingredients executed with elegance.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Prosciutto
4 slices (Crisped in the oven and crumbled)
Dijon mustard
1 tablespoon (Used in vinaigrette)
Pure maple syrup
1 tablespoon (Used in vinaigrette)
Balsamic vinegar
2 tablespoons (Used in vinaigrette)
Canola oil
1/2 cup (Used in vinaigrette)
Salt
to taste (Used for seasoning)
Freshly ground black pepper
to taste (Used for seasoning)
Romaine lettuce hearts
2 (Chopped)
Peaches
2 (Cut into 6 wedges)
Shallot
1 (Thinly sliced)
Extra-virgin olive oil
2 tablespoons (Used for dressing the salad)
Firm blue cheese
1/2 cup (Crumble for garnish)
Fresh chives
3 tablespoons (Finely chopped for garnish)
Instructions
1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the prosciutto slices on it.
2
Cover the prosciutto with another piece of parchment paper and place another baking sheet on top to keep the slices flat while baking.
3
Bake for 30 minutes, checking halfway through to ensure even crisping. Once crispy, remove from oven and crumble the prosciutto into smaller pieces. Set aside.
4
In a medium bowl, prepare the vinaigrette by whisking together the Dijon mustard, pure maple syrup, and balsamic vinegar until well combined.
5
Slowly drizzle in the canola oil while whisking continuously to emulsify the dressing. If the dressing is too thick, add a teaspoon of water to reach your desired consistency, and season with salt and freshly ground black pepper to taste. Reserve for later.
6
In a large mixing bowl, combine the chopped romaine lettuce, peach wedges, and thinly sliced shallots. Drizzle with extra-virgin olive oil and season with a pinch of salt and pepper, mixing until well combined.
7
To serve, plate the dressed salad mixture and generously drizzle with the prepared vinaigrette. Top with crumbled blue cheese, fresh chives, and the crispy prosciutto for a final touch. Enjoy immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this salad?
Crispy Prosciutto and Peach Salad with Blue Cheese Vinaigrette.
How many ingredients does this recipe require?
This recipe requires 13 ingredients.
What temperature should the oven be set to for the prosciutto?
The oven should be preheated to 400°F (200°C).
How do you keep the prosciutto slices flat while baking?
Cover them with parchment paper and place another baking sheet on top.
How long does the prosciutto take to bake?
It takes 30 minutes, checking halfway through for even crisping.
What do you do with the prosciutto after it is crispy?
Remove it from the oven and crumble it into smaller pieces.
What are the base ingredients for the vinaigrette?
Dijon mustard, pure maple syrup, and balsamic vinegar.
How do you emulsify the blue cheese vinaigrette?
Slowly drizzle in the canola oil while whisking continuously.
What if the vinaigrette dressing is too thick?
Add a teaspoon of water to reach your desired consistency.
How is the romaine lettuce prepared?
The romaine lettuce hearts should be chopped.
How should the peaches be cut?
The 2 peaches should be cut into 6 wedges each.
How are the shallots prepared for the salad?
The shallot should be thinly sliced.
What is used to dress the initial lettuce and peach mixture?
Extra-virgin olive oil, salt, and pepper.
What type of blue cheese is recommended?
The recipe calls for firm blue cheese.
How should the fresh chives be prepared?
They should be finely chopped for garnish.
What are the final toppings for the plated salad?
Crumbled blue cheese, fresh chives, and crispy prosciutto.
When should this salad be served?
It should be enjoyed immediately after assembly.
What flavor profile does this salad offer?
A perfect blend of sweet and savory flavors.
Can this salad be served as a main dish?
Yes, it can be served as a starter or a satisfying main dish.
How much canola oil is used in the dressing?
1/2 cup of canola oil.
How much maple syrup is needed for the recipe?
1 tablespoon of pure maple syrup.
What kind of mustard is used in the vinaigrette?
Dijon mustard.
How much balsamic vinegar is required?
2 tablespoons of balsamic vinegar.
How many romaine lettuce hearts are needed?
2 romaine lettuce hearts.
How much blue cheese is used?
1/2 cup of firm blue cheese.
What herb provides the final touch?
3 tablespoons of fresh chives.
Is this recipe suitable for a summer gathering?
Yes, it is described as a vibrant and refreshing summer recipe.
What provides the salty crunch in the dish?
The oven-baked and crumbled prosciutto.
What oil is used for mixing the salad ingredients?
2 tablespoons of extra-virgin olive oil.
What tags describe this recipe?
Salad, summer recipe, light lunch, and healthy eating.