Arugula, Romaine & Radicchio Salad with Glazed Pine Nuts, Prosciutto Chips & Gorgonzola Dressing
4 ounces baby arugula salad
For the Gorgonzola dressing:
For the prosciutto chips:
To prepare the Gorgonzola dressing:
Place all the ingredients into a food processor and process for about a minute until the dressing reaches a smooth, cream-like consistency.
To prepare the prosciutto chips:
Add the olive oil to a large nonstick sauté pan and cook over medium-high heat. As the oil starts to sizzle, reduce the heat to medium and add the slices of prosciutto to the pan. Reduce the heat to medium-low and cook the prosciutto slices for a total of 4 minutes, about 2 minutes per side.
Place the prosciutto slices on a plate lined with absorbent paper and let them come to room temperature. When they’re cool enough to handle, break them into small pieces about ¼ inch in size; they will look like little chips.
To prepare the Parmesan-glazed pine nuts:
Preheat the oil over high heat until sizzling.
Turn off the heat and add the pine nuts, stirring well until they start to brown, about 1 to 2 minutes.
Place the toasted pine nuts in a bowl and add the Parmesan, stirring well until it is all melted. Let the pine nuts cool to room temperature.
To assemble the salad:
Combine the baby arugula, romaine and radicchio, and dress with half of the Gorgonzola dressing.
Place the salad in serving dishes and top with the prosciutto chips, crumbled Gorgonzola and glazed pine nuts, then drizzle with the remaining dressing and serve.
©2007 C&H Sugar Company, Inc. All Rights Reserved.