Sunday, April 22, 2007

Tasty Salad

Love this recipe, and am planning on doing it as a light breakfast before heading out to Virginia wine country. Can't wait - should be perfect weather for a day in the vineyards. More on that later. Pair this salad with a crisp Pinot Grigio or Sauvignon Blanc, or even a sweet Riesling and enjoy.

Peach, Prosciutto and Gorgonzola Salad
3 Tbs olive oil
1 cup crumbled Gorgonzola cheese
2 Tbs balsamic vinegar
4 slices prosciutto
4 cups arugula
4 small peaches, halved, pits removed, cut into wedges
1/2 cup walnuts, toasted
Kosher or sea salt
Freshly-ground black pepper
In a small bowl, place 2 tablespoons of a nice olive oil and combine with the balsamic vinegar. Season with salt and pepper, set aside.
Brush the prosciutto with a little of the remaining olive oil, and sautee over high heat until crisp. Break the crispy prosciutto into shards, then toss in a large bowl with the arugula and peaches. Place in serving bowls and drizzle with the dressing. Crumble over the Gorgonzola and top with the toasted walnuts.

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