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Blueberry and Prosciutto Salad





Yields
Serves 4



Total Time
15 mins

Fresh blueberries highlight an elegant salad that's topped with a dollop of warm creamy goat cheese.

Blueberry and Prosciutto Salad




Photo: Leo Gong; Styling: Karen Shinto
 8 slices prosciutto (4 oz.)
 1/4 cup olive oil, divided
 1 tablespoon Champagne vinegar
 1 tablespoon honey
 1/2 teaspoon kosher salt
 3 qts. (4 1/2 oz.) lightly packed mixed baby greens
 1 cup blueberries
 6 ounces fresh goat cheese, divided into 4 portions
Step 1
1

Lay 2 slices prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3 tbsp. oil, the vinegar, honey, and salt. Add greens and blueberries and toss gently to coat. Arrange a quarter of salad mixture on each serving of prosciutto.

Step 2
2

Heat remaining 1 tbsp. oil in a small nonstick frying pan over medium heat. Put cheese in pan, leaving 1 in. between portions. Cook until warm and starting to brown on the bottom, about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories412
% Daily Value *
Total Fat 31g40%

Saturated Fat 11g56%
Cholesterol 34mg12%
Sodium 1000mg44%
Total Carbohydrate 20g8%

Dietary Fiber 4.9g18%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.