Citrus Fig and Prosciutto Salad
Citrus Fig and Prosciutto Salad
Directions
- Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
- Combine orange, romaine lettuce, red leaf lettuce, fig wedges and prosciutto in a large bowl. Add Honey Thyme Vinaigrette and toss gently.
- Place on a serving platter and top with toasted almonds.
Ingredients
- 1 tbsp Magellan® Almonds, Sliced
- 2 fig(s), fresh, each cut into 4 wedges
- 1 Peak Fresh Produce® Orange(s), medium sized
- 4 tbsp Roma® Prosciutto, torn
- 1 cup Peak Fresh Produce® Lettuce, Red Leaf, Head(s), chopped
- 2 cups Peak Fresh Produce® Lettuce, Romaine Hearts, chopped
- 1/4 cup vinaigrette, honey thyme, recipe below
Honey Thyme Vinaigrette
Directions
- Place all ingredients in a mixing bowl and combine.
- Transfer to a container. Label, date and refrigerate
Ingredients
- 2 cups Ken's® Citrus Dijon Vinaigrette
- 1/4 cup West Creek® Honey
- 1/4 cup Peak Fresh Produce® Thyme, Fresh, chopped
