Prosciutto and Pine Nut Salad with Balsamic Vinaigrette

  • Prep 10 min
  • Total 10 min
  • Servings 4

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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