Brine isn’t just for your Thanksgiving Day turkey. #TeamFabio I’ve got a great salad recipe for you made with cherry and apricot brine and a nice helping of Prosciutto di Parma.
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This beautiful salad wouldn’t be complete without the sweet flavor of butter lettuce, vinaigrette and a few shavings of Grana Padano. Top this Prosciutto di Parma Salad with Dried Cherries and Apricots salad off with a glass (or two) of vino for the perfect meal.
Prosciutto di Parma Salad with Dried Cherries and Apricots
For the Cherry and Apricot Brine:
3/4 cup champagne vinegar
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1/4 cup dried cherries
1/4 cup halved dried apricots
1/4 cup hot water
In a medium bowl, combine vinegar, honey, salt, pepper, cherries, apricots and water. Cover. Let stand for 2-4 hours.
For the Vinaigrette:
1/4 cup red wine vinegar
2 teaspoons honey
1 tablespoon chopped shallot
1/4 teaspoon minced garlic
1 tablespoon Dijon mustard
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup extra virgin olive oil
In a blender, combine vinegar, honey, shallot, garlic, mustard, oregano, salt and pepper. Blend until smooth. Slowly add olive oil until vinaigrette is thickened and well blended.
For the salad:
1 package butter lettuce, coarsely chopped
8 slices Prosciutto di Parma
1/4 cup Grana Padano cheese shavings
Toss lettuce with a few tablespoons of the vinaigrette. Divide salad among four plates. Top each with two slices prosciutto. Spoon cherries and apricots around the salad. Sprinkle with Grana Padano shavings.
YIELD: 4 servings