Nectarine, Pecorino & Prosciutto Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had a salad very similar to this at MOMA in Manhattan. I had to back engineer it. Ingredients:
6 cups baby greens or 6 cups baby spinach, washed |
3 large ripe nectarines |
1 ounce pecarino cheese |
4 slices prosciutto, cut into strips |
1/2 cup toasted hazelnuts, chopped rough |
1 cup salad dressing (see below) |
Directions:
1. Wash and cut the nectarines into thin slices. Keep the skin if you are comfortable with the quality of the produce.
2. Shave the prosciutto into thin sheets.
3. Make a dressing of your choice. I've done this with simple oil/vinegar, and it's also very good with a lemon poppy seed dressing.
4. Toss the hazelnuts, cheese and dressing with the salad.
5. If possible, plate the salad (this makes about six small or four larger servings) before taking them to the table.
6. Arrange a fan of nectarine slices and a small heap of prosciutto on each plate.
7. Sprinkle a little dressing over the top.
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