Mesclun Mix With Goat Cheese, Apricots, Prosciutto and Vino Cotto
6 slices prosciutto, thinly-sliced
5 ounces mesclun mix (fresh baby lettuces and greens)
goat cheese (or substitute grated Pecorino Romano or Grana Padano)
6 ounces dried apricots, cut to ¼- inch pieces
classic olive oil
Vino Cotto di Montillo
freshly-ground black pepper
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.
Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls.
To serve, drizzle with olive oil and vino cotto, then top with black pepper. SERVES 4