Savor the flavor of Vino Cotto on chicken to seafood, Brussels sprouts to desserts | Make Balsamic Vinegar
Added by MIF Salads
December 19, 2017
This delicious salad is easy to prepare and makes a great presentation when served at a dinner party...you'd almost think it was a dessert!
Recipe and photo by Deena Montillo
5-6 slices prosciutto, thinly-sliced
5 ounces mesclun mix (fresh baby lettuces and greens)
goat cheese (or substitute grated Pecorino Romano, Grana Padano, Parmesan or Feta cheese)
6 ounces dried apricots, cut to 1/4-inch pieces
Vino Cotto di Montillo
Freshly-ground black pepper
Cut a prosciutto slice in half lengthwise, then cut into thirds crosswise (6 sections per slice). Tightly roll up each section, then cut it in half. Repeat.
Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls.
To serve, drizzle with olive oil and vino cotto, then top with black pepper. SERVES 4
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