October 7, 2013

In the Kitchen: Apple and Prosciutto Salad


During the summer, salads are my go to for an easy lunch or dinner. But in the fall and winter I often overlook them. While salad staples like tomatoes and cucumbers are no longer in season, October is actually the perfect time to whip up a salad. Our local markets are overflowing with local apples and greens so I decided to put them to use in a more seasonally appropriate salad. The saltiness of the blue cheese and prosciutto goes perfectly with the sweetness of the apples and dried cranberries. While the toasted hazelnuts add a great crunch. I'm looking forward to making this for dinner all season long. 


Apple and Prosciutto Salad 

6 cups baby spinach 
1 gala apple, large chunks 
2 ounces prosciutto 
1/4 cup dried cranberries 
1/4 cup crumbled blue cheese 
1/2 cup toasted hazelnuts, chopped   

Dressing 
1 teaspoon dijon mustard 
2 teaspoons white wine vinegar 
1/2 lemon, juiced 
1 clove garlic, minced 
5 tablespoons olive oil 
salt & pepper 

In a large bowl combing spinach, apple, prosciutto, dried cranberries, blue cheese, and toasted hazelnuts. In a separate bowl whisk together dijon mustard, white wine vinegar, lemon juice, garlic, and olive oil. Once emulsified add salt and pepper to your liking. Coat salad with enough dressing to wet leaves without overpowering. Serve immediately. 




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