Prosciutto di Parma Salad with Dried Cherries and Apricots

Yield: 4 Servings

Prosciutto di Parma Salad with Dried Cherries and Apricots


For the Cherry and Apricot Brine:

3/4 cup champagne vinegar

2 tablespoons honey

1 teaspoon salt

1 teaspoon black pepper

1/4 cup dried cherries

1/4 cup halved dried apricots

1/4 cup hot water

For the Vinaigrette:

1/4 cup red wine vinegar

2 teaspoons honey

1 tablespoon chopped shallot

1/4 teaspoon minced garlic

1 tablespoon Dijon mustard

1/2 teaspoon chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 cup extra virgin olive oil

For the salad:

1 package butter lettuce, coarsely chopped

8 slices Prosciutto di Parma

1/4 cup Grana Padano cheese shavings


Cherry and Apricot Brine: In a medium bowl, combine vinegar, honey, salt, pepper, cherries, apricots and water. Cover. Let stand for 2-4 hours.

Vinaigrette: In a blender, combine vinegar, honey, shallot, garlic, mustard, oregano, salt and pepper. Blend until smooth. Slowly add olive oil until vinaigrette is thickened and well blended.

Salad: Toss lettuce with a few tablespoons of the vinaigrette. Divide salad among four plates. Top each with two slices prosciutto. Spoon cherries and apricots around the salad. Sprinkle with Grana Padano shavings.

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