Harvest Italian Insalata
Total Time: 50 Mins
Prep Time: 25 Mins
Cook Time: 25 Mins
Serves: 6
Ingredients
- Vinaigrette:
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) finely chopped fresh parsley
- 2 tbsp (30 mL) cider vinegar
- 1 tbsp (15 mL) brandy
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) balsamic vinegar
- 1 shallot, minced
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 tsp (1 mL) dried oregano
- Salad:
- 4 cups (1 L) diced butternut squash
- 3 tbsp (45 mL) olive oil, divided
- 1/4 tsp (1 mL) each salt and pepper
- 8 slices prosciutto
- 4 cups (1 L) baby kale
- 4 cups (1 L) shredded radicchio
- 1 cup (250 mL) Galbani Professionale ® Asiago Shred
- 1/3 cup (75 mL) 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 for 20 to 25 minutes or until tender. Let cool slightly.
- Meanwhile, heat remaining oil in large skillet set over medium heat. Cook prosciutto slices for 1 to 2 minutes per side or until crispy. Break into shards.
- Toss together baby kale, radicchio and vinaigrette; gently fold in prosciutto, Asiago, squash, walnuts, figs and pear.
Cooking Tip
- Substitute apple for pear if desired.
