Fruit & Gorgonzola Salad with Proscuitto

Fruit & Gorgonzola Salad with Proscuitto

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  • Prep Time


  • Total Time


  • Servings



  • 3

    oz. thinly slice proscuitto

  • 3

    tbs EVOO

  • 2

    tbs Sherry Vinegar

  • 1

    tsp dijon mustard

  • Kosher salt & pepper

  • 2

    peaches, pitted & sliced ½" thick

  • 2

    plums, pitted & slice 12" thick

  • Mixed Salad Greens

  • 2-3

    oz. crumbled gorgonzola (or other blue cheese)


Tear proscuitto into bite size pieces. Place a large skillet over medium-high heat; add 1 tbs oil. Add proscuitto in single layer until crisp about 1 minute per side. Drain on paper towel. Add remaining 2 tbs oil over medium-high heat, whisk in vinegar, mustard, 1/2 tsp salt and pepper to make a smooth dressing. Add peaches & plums to skillet, & toss to coat. Transfer to large bowl. Add salad greens and half the gorgonzola to the bowl, toss to coat with dressing. Top with proscuitto & remaining gorgonzola.


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