• Blueberry and Prosciutto Salad

Blueberry and Prosciutto Salad
Paired with Bluebird Sparkling
(serves 4)

8 oz baby spinach

6 oz Briar Rose Brebis (or sub your favorite chèvre or fromage blanc)

1 cup local blueberries, washed and de-stemmed

12 oz shaved prosciutto

½ cup toasted hazelnuts, roughly chopped

¼ cup chopped scallions

TT Banyuls vinaigrette (recipe below)

TT salt

TT freshly cracked pepper

 

Dress the baby spinach with your preferred amount of Banyul’s vinaigrette, season appropriately with salt and freshly cracked pepper. Portion your dressed greens onto your favorite plates. Here comes the fun part! Garnish your salad for presentation by decorating with the blueberries, prosciutto and Brebis in layers. Have fun with it! After you’ve built your salads to your liking, garnish with a sprinkle of chopped hazelnuts and scallions. Enjoy!

 

Banyuls Vinaigrette:

¼ cup Banyul’s vinegar

¾ cup blended oil, adjust as needed

⅛ cup honey

⅛ cup finely chopped shallot

1 tsp dijon

TT salt

TT freshly cracked pepper

 

Combine vinegar, honey and dijon in a medium sized mixing bowl. While whisking vigorously, slowly stream in the blended oil, drop by drop at first to emulsify, and then more quickly as the emulsification builds. Once you have completed the emulsification, fold in the chopped shallot and season to taste with salt and freshly cracked pepper.

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