Harvest Italian Insalata
Servings: 6
Ingredients
- Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp finely chopped fresh parsley
- 2 tbsp cider vinegar
- 1 tbsp brandy
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 shallot, minced
- 1/2 tsp each salt and pepper
- 1/4 tsp dried oregano
- Salad:
- 4 cups diced butternut squash
- 3 tbsp olive oil, divided
- 1/4 tsp each salt and pepper
- 8 slices prosciutto
- 4 cups baby kale
- 4 cups shredded radicchio
- 1 cup Galbani Professionale ® Asiago Shred
- 1/3 cup chopped toasted walnuts
- 6 dried figs, sliced
- 1 pear, cored and sliced
Products Used:
Galbani Professionale Asiago Cheese Shred
Directions
- Preheat oven to 400ºF (200ºC).
- Vinaigrette: Whisk together oil, parsley, cider vinegar, brandy, honey, mustard, balsamic vinegar, shallot, salt, pepper and oregano; set aside.
- Salad: Toss butternut squash with 2 tbsp (30 mL) olive oil, salt and pepper; arrange in single layer on baking sheet. Roast until tender. Let cool slightly.
- Meanwhile, heat remaining oil in large skillet set over medium heat. Cook prosciutto slices until crispy. Break into shards.
- Toss together baby kale, radicchio and vinaigrette; gently fold in prosciutto, Galbani Professionale Asiago Shred, squash, walnuts, figs and pear.
Cooking Tip
- Substitute apple for pear if desired.
