Crispy Prosciutto Summer Salad
Serving Size 2
Total Time 20 Minutes
6-4 slices of prosciutto
2 handfuls of arugula
2 handfuls of spinach
1/4 cup of pistachios or walnuts
goat cheese, however much you want!
1 stalk green onions, chopped
1 nectarine, chopped in bite size pieces
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 lemon, juiced
1/2 tbsp dijon mustard
big pinch of salt
pinch of pepper
Heat oven to 300 degrees
Line baking sheet with foil and parchment (for easy cleaning)
Place desired amount of prosciutto on pan
Cook in oven for 15 - 20 minutes, until pieces begin to sizzle.
While prosciutto is cooking, prep the salad.
Slice the green onions and the nectarines.
Place the green onions, nectarines, pistachio nuts, goat cheese, arugula and spinach in a large bowl.
Next, make the salad dressing. Add all ingredients to a mason jar and shake or bowl and whisk.
By now, the prosciutto should be finished. Take out of oven and let cool for 5 minutes.
Once done, crumble into salad and add 3-4 tablespoons of dressing.
Toss the salad and enjoy!
tips & tricks
Nectarines can be replaced with peaches, strawberries or blueberries
Pistachios can be replaced for sliced almonds or chopped walnuts.
Tray roasting in the oven for extra flavor
Store extra salad dressing in jar in refrigerator
Leave out goat cheese for paleo version