A great combination of flavors. Mixed salad greens and thin slices of Prosciutto di Parma tossed together with balsamic vinaigrette dressing. Garnished with pine nuts, Parmigiano-Reggiano cheese and slices of red onion.
6 cups mixed salad greens (such as romaine and radicchio) torn into bite-sized pieces
1 cup thinly sliced Prosciutto di Parma (3 oz.), cut in wide strips
3⁄4 cup Parmigiano-Reggiano cheese (1 1⁄2 oz.), shaved
1⁄2 cup toasted pine nuts
1⁄4 cup thinly sliced red onion rings
1 cup lightly packed fresh basil leaves, torn
1⁄2 cup olive oil
6 large cloves garlic, halved
1⁄2 cup balsamic vinegar
1 tbsp. brown sugar
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper
- Toss the greens with half of the prosciutto, Parmigiano-Reggiano, pine nuts, red onion, and basil.
- Prepare dressing: Heat oil in a medium skillet, over low heat. Add garlic and stir until golden, about 3 min. Remove garlic and discard. Increase heat to high; add balsamic vinegar and bring to a boil. Stir in brown sugar, salt, and pepper. Remove from heat. Pour over salad and toss gently.
- Divide salad equally among four salad plates. Garnish with remaining Prosciutto, cheese, pine nuts, and onion. Serve immediately.