Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
Prosciutto, apple, and goat cheese salad topped with a homemade fig vinaigrette offers a delightful mix of sweet, savory, and tangy flavors in every bite.
Keywords
- Main Courses
- Cheese
- Fruit
- Weeknight
- Salads
- Valentines Day
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Plate
- Serving bowl
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)
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