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Crispy Prosciutto
& Artichoke Salad
Serves 6
» 10 oz (300 g) jar artichoke hearts in oil
» 10 slices prosciutto, cut in quarters
» 6 cups (1.5 L) spring salad mix
» 5 oz (150 g) crumbled goat cheese,
cow feta or grated asiago
» 2 tbsp (30 mL) red wine vinegar
» 1 tbsp (15 mL) honey
» 2 tsp (10 mL) dijon mustard
» 1/2 tsp (2 mL) sea salt
» 1/2 tsp (2 mL) freshly ground black pepper
» 1/4 cup (60 mL) extra virgin olive or
artichoke oil
1 Drain artichokes and slice into bite-sized pieces. Place a large skillet over medium-high heat, add prosciutto pieces, and cook until crisp, about 5 minutes. Remove to paper towels to drain any excess oil.
2 To make dressing, combine vinegar, honey, mustard, salt, and pepper in a medium bowl and whisk until well incorporated. Gradually whisk in olive oil until smooth.
To Serve: Evenly divide salad mix among six plates and top with the prosciutto, artichokes, and crumbled goat cheese. Drizzle dressing over salad.
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