Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette | America's Test Kitchen

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup cider vinegar
• 3 tablespoons fig preserves
• ½ teaspoon salt
• ¼ teaspoon pepper
• 10 ounces (10 cups) mesclun
• 1 apple , cored, halved, and sliced thin
• ½ cup blanched hazelnuts , toasted and chopped coarse
• 6 ounces thinly sliced prosciutto , torn into bite-size pieces
• 4 ounces goat cheese , crumbled (1 cup)