Is It A Salad Or Dessert?

I was craving a salad, and it had to be something different.  Getting tired of the same old thing, I rummaged through the refrigerator looking for ideas.  I found some thinly-sliced prosciutto and a bag of mesclun mixed lettuces and greens--then bang, it hit me!  Off to the store I went.  In my carriage went a package of dried apricots and goat cheese.  Meandering through the aisles wasn’t an option this time.  I was hungry and my creative juices were flowing. 

The combination of tender lettuces and greens with tangy, yet sweet pieces of dried apricots and the saltiness of fresh prosciutto was amazing.  The sweet fig-like flavor of the authentic vino cotto drizzled over the salad pulled the whole thing together, minimizing the piquant taste of the goat cheese.  Was I eating a dessert?  No, but it certainly tasted like one.

This salad was quick and easy to prepare and made a delightful presentation, perfect for any holiday table or dinner party.

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


Ingredients 

• 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

Instructions 

1. 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. 
2. Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls. 
3. To serve, drizzle with olive oil and vino cotto, then top with black pepper.  SERVES 4
   

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

vino cotto