PROSCIUTTO-WRAPPED GREENS
From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability.
Provided by Ms B.
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard.
- Put the mesclun or arugula in a medium bowl and season with generous pinch of salt and pepper.
- Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly.
- Taste for salt and pepper.
- Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat.
- Squeeze the greens together and roll the prosciutto into a tight log.
- Cut the log into 2 inch pieces on the diagonal (two or three pieces depending on the width of the prosciutto).
- Repeat with the remaining prosciutto and greens and serve.
Nutrition Facts : Calories 50.7, Fat 5.4, SaturatedFat 0.9, Cholesterol 0.9, Sodium 25, Carbohydrate 0.1, Sugar 0.1, Protein 0.5
GRILLED APRICOTS: VERIKOKO STEEN SKARA
Steps:
- Brush the apricot halves with olive oil and sprinkle with salt and pepper. Place on a hot grill and lightly mark the apricots. When warm, pull from the grill and place on a warm plate. Drape the prosciutto over the fruit and lay 5 pieces of the cheese over. Drizzle the fruit with olive oil and serve.
BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
- Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
- Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
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