Posted by on Mar 15, 2016 in Fabio Viviani's Kitchen Academy Blog | 0 comments

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.

Need a quick energy boost? Prosciutto di Parma is the perfect source of protein to keep you going. If you haven’t tried the incredible quality of Prosciutto di Parma yet – get on it!

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