Take a midday trip to your personal island of deliciousness with this lunch salad from Turntable Kitchen. Salty prosciutto, tart cherry and a smooth mustard dressing round out a high pile of tender salad greens.
Load this into a spinach wrap for a heartier lunch option that's perfect for fall daydreaming at your desk.
Cherry and Prosciutto Salad with Creamy Mustard Dressing
Courtesy of Turntable Kitchen
4 large handfuls of salad greens
12-16 cherries, pitted and halved
3 1/2 ounces of prosciutto or thinly sliced cured coppa, ham, or speck
1/2 -1 teaspoon of mustard
2 tablespoons of olive oil
2 teaspoons of red wine vinegar
3 tablespoons of heavy whipping cream
salt & freshly ground pepper
Combine the dressing ingredients in a small bowl and beat gently with a whisk or fork (until just combined and creamy; don’t overwhisk as you don’t want to end up with whipped cream).
Toss the salad leaves with the prosciutto in a large bowl. Sprinkle cherries on top; drizzle dressing over salad and serve.
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