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Prep 10min
Total10min
Servings4
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Ingredients
Balsamic Vinaigrette
1/3
cup olive oil
1/4
cup balsamic vinegar
2
tablespoons honey
1
teaspoon Dijon mustard
1
clove garlic, finely chopped
Salad
1
bag (10 oz) mixed baby salad greens
2
slices prosciutto, cut into strips
1/4
cup shredded Parmesan cheese (1 oz)
1/4
cup pine nuts, toasted
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Steps
1
In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
2
In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.
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Some grocery stores carry toasted pine nuts. If you can’t find them, toast your own by sprinkling the pine nuts in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Crumbled chèvre (goat) cheese can be substituted for the Parmesan.
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Nutrition Facts are not available for this recipe
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