Friday, 05 September 2014 05:16

Apple and Fig Salad

Serves 10

 

8 cups mixed greens, washed, dried and torn
3 granny smith apples, peeled, cored, and julienne
1 1/2 cup radishes, julienne
1 1/2 cups dried figs, chopped
1 cup toasted almond slivers
10 thin slices proscuitto
1 1/2 cup parmesan flakes

Preheat oven to 370°.
Place proscuitto slices separately on a baking sheet.  Bake until crisp, approximately 10 minutes.  Allow to cool. Break into strips
Toss all ingredients together in a large mixing bowl along with champagne vinaigrette.

 

Champagne Vinaigrette

1/2 cup Champagne vinegar
1/4 Dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Salt and pepper to taste.

Whisk ingredients together adding oil last to create an emulsion.  Adjust seasonings to taste.

Read 1264 times Last modified on Friday, 05 September 2014 08:18