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

MIFAdded by MIF  

December 19, 2017

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This delicious salad is easy to prepare and makes a great presentation when served at a dinner'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

Olive oil

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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