Salad of Tart Greens with Prosciutto and Warm Balsamic Vinaigrette (Boom)

1 review, 5 star(s). 100% would make again

Ready in 20 minutes



1 medium red onion; sliced into thin rings
0.5 cup red wine vinegar
0.5 cup pine nuts; toasted
3 whole scallions; thinly sliced on the diagonal
3 oz Parmigianno Reggiano cheese; shaved with vegetable peeler into thin curls
3 oz Prosciutto; thinly sliced, cut into bite sized squares
1 cup fresh basil; lightly packed
1 cup fresh Italian parsley; lightly packed
8 cloves garlic; cut into 1/4 inch dice
0.666666666666667 cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoons dark brown sugar
salt and black pepper; to taste
mixed greens; (either Mesclun mix or a combination radicchio, red leaf, & curly endive)

Original recipe makes 6



NB: I usually decrease the amount of olive oil to 1/3 cup and use the full 6 tablespoons of balsamic

Assembling the salad:

Soak onions in 1/2 cup red wine vinegar for 30 minutes to decrease sharpness. Tear lettuce into bite sized pieces. Toss lettuce with all but 3 tablespoons of the pine nuts, scallions, 1/2 of cheese, 1/2 of prosciutto, and all of basil.

Making the dressing:

In a medium skillet, slowly cook the garlic in the olive oil over low heat for about 8 minutes, until garlic barely colored. Remove garlic with slotted spoon and reserve. Turn to medium-high heat and add vinegars. Cook a few moments until acid is diffused slightly. Add brown sugar to taste & bubble slowly for 1 minute. Taste for sweet/tart balance and adjust with more balsamic vinegar or sugar to taste. If too sharp, let boil for a few minutes. Stir in reserved garlic and season with salt and pepper.

To serve:

Top with drained onion and scatter rest of pine nuts, cheese, and prosciutto over the salad. Reheat the dressing, stir vigorously to blend, and spoon over the salad. Serve immediately.

Alert editor   
Calories Per Serving: 474 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
mlboom 7y ago

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