NZ Woman's Weekly
Blue cheese, date & prosciutto salad with warm balsamic glaze

Blue cheese, date & prosciutto salad with warm balsamic glaze

  • Meal Type

    Salad
  • Servings

    4
  • Courses

    Dinner

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.

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