Fruit and Gorgonzola Salad, 7/24/13

Michael Lanari

Kitchen & Bath Concepts



  • 3 ounces thinly sliced prosciutto
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 2 peaches, pitted and sliced 1/2-inch thick
  • 2 plums, pitted and sliced 1/2-inch thick
  • 1/4 cup thinly sliced red onion
  • 8 cups torn mixed salad greens
  • 2 to 3 ounces crumbled gorgonzola (or other blue cheese)
  • 4 slices Italian bread


Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.

Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.

Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.