Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto

Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto

5/5

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

Verified Recipe ✅

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Ingredients:

  • 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
  • Olive oil
  • Vino Cotto di Montillo
  • Freshly-ground black pepper

Directions:

  • 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.

5/5

Recipe and photo by Paula Jones, Bell'alimento blog

Verified Recipe ✅

5/5

Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.

Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri

Verified Recipe ✅

4/5

The almond crust and added vino cotto bring a new texture and flavor to apple tarts.

Recipe and photo by Deena Montillo

Verified Recipe ✅

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