Salad With Grapes, Pine Nuts, Prosciutto, And Herbed Baked Goat Cheese
Serves 6
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1⁄4 teaspoon salt
6 tablespoons extra-virgin olive oil
Pepper
14 ounces (14 cups) mixed hearty salad greens
1-1⁄4 cups red seedless grapes, halved
1⁄2 cup pine nuts, toasted
6 ounces thinly sliced prosciutto
1 recipe HERBED BAKED GOAT CHEESE
Instructions
Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking. Hearty salad greens, such as a mix of arugula and frisée, work best here.
Combine vinegar, mustard, shallot, and salt in small bowl. Whisking constantly, drizzle in oil; season with pepper to taste. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide grapes and pine nuts among plates; and arrange 2 slices prosciutto and 2 rounds goat cheese on each salad. Serve immediately.
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