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
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author