NZ Woman's Weekly

Blue cheese, date & prosciutto salad with warm balsamic glaze

Blue cheese, date & prosciutto salad with warm balsamic glaze
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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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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