Fruit And Gorgonzola Salad With Prosciutto Recipes

Steps:

• In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
• In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Steps:

• Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives.
• Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend.
• Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go.
• In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan.

Steps:

• Whisk together the olive oil, vinegar and mustard and season well.
• Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
• Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.

Steps:

• Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
• Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.