Blueberry and Prosciutto Salad

By sarah_carroll

Ingredients

• 8 slices prosciutto (4 oz.)
• 1/4 cup olive oil, divided
• 1 tablespoon Champagne vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3 qts. (4 1/2 oz.) lightly packed mixed baby greens
• 1 cup blueberries
• 6 ounces fresh goat cheese, divided into 4 portions

Details

Servings 4

Preparation

Step 1

1. Lay 2 slices prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3 tbsp. oil, the vinegar, honey, and salt. Add greens and blueberries and toss gently to coat. Arrange a quarter of salad mixture on each serving of prosciutto.

2. Heat remaining 1 tbsp. oil in a small nonstick frying pan over medium heat. Put cheese in pan, leaving 1 in. between portions. Cook until warm and starting to brown on the bottom, about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.

Note: Nutritional analysis is per serving.


Nutritional Information
Calories:412 (68% from fat)
Protein:19g
Fat:31g (sat 11)
Carbohydrate:20g
Fiber:4.9g
Sodium:1000mg
Cholesterol:34mg