Greens with Prosciutto di Parma

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A great combination of flavors. Mixed salad greens and thin slices of Prosciutto di Parma tossed together with balsamic vinaigrette dressing. Garnished with pine nuts, Parmigiano-Reggiano cheese and slices of red onion.


6 cups mixed salad greens (such as romaine and radicchio) torn into bite-sized pieces
1 cup thinly sliced Prosciutto di Parma (3 oz.), cut in wide strips
3⁄4 cup Parmigiano-Reggiano cheese (1 1⁄2 oz.), shaved
1⁄2 cup toasted pine nuts
1⁄4 cup thinly sliced red onion rings
1 cup lightly packed fresh basil leaves, torn
1⁄2 cup olive oil
6 large cloves garlic, halved
1⁄2 cup balsamic vinegar
1 tbsp. brown sugar
1⁄2 tsp. salt
1⁄4 tsp. ground black pepper


1. Toss the greens with half of the pro_sciutto, Parmigiano-Reggiano, pine nuts, red onion, and basil.

2. Prepare dressing: Heat oil in a medium skillet, over low heat. Add garlic and stir until golden, about 3 min. Remove garlic and discard. Increase heat to high; add balsamic vinegar and bring to a boil. Stir in brown sugar, salt, and pepper. Remove from heat. Pour over salad and toss gently.

3. Divide salad equally among four salad plates. Garnish with remaining Prosciutto, cheese, pine nuts, and onion. Serve immediately.

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