Less is more with this gourmet salad. It’s all about the balance of flavours from the three main ingredients – rich, sweet and salty.
This is easy to prepare and stunning with the warm fragrant syrup. Use either a crumbly piquant blue cheese or a creamy subtle type.
- 150g blue cheese
- 8 soft dates, torn
- 4-6 slices prosciutto, torn
- 130g mixed green salad leaves
- 2 tbsp toasted flaked almonds
- ¾ cup balsamic vinegar
- 1 sprig rosemary
- 3 tbsp brown sugar
1 Arrange the greens on a large serving platter or individual plates. Slice the blue cheese into thin shards or crumble over the greens. Nestle in the torn dates and waves of prosciutto. Sprinkle with almonds.
2 For dressing, simmer balsamic vinegar, rosemary and brown sugar for 5-8 minutes until syrupy. Cool a little, then remove rosemary and drizzle over salad. Serve with crusty bread.