If you’re a fan of sweet and savory, take a look at Jason Parsons’ recipe for seasonal salad with prosciutto.
Plum, fennel, goat feta and prosciutto salad
Ingredients:
1 cup grilled yellow plums
½ cup Ontario blueberries
½ cup summer beans (blanched and split)
1 cup finely shaved fennel
½ cup diced goat feta
8 thinly sliced prosciutto
4 heads baby romaine
½ tsp toasted caraway seed
2 tsp Dijon mustard
2 tbsp champagne vinegar
6 tbsp olive oil
Method:
1) In a bowl slowly mix in the champagne vinegar into the Dijon mustard.
2) Then slowly add in the olive oil.
3) Add the toasted caraway seed and season with salt, pepper.
4) Throw in the grilled plums, summer beans, blueberries. Mix, then remove from the dressing and arrange on four plates.
5) Lay two slices of prosciutto per plate and set aside.
6) Now add the baby romaine, goat feta, shaved fennel into the remaining dressing. Place on the four plates. Serve immediately!
Courtesy Jason Parson, @chefparsons