Prosciutto and Hearts of Palm Salad with Champagne Vinaigrette
- 6 cups shredded romaine or spring greens (about 6 oz/170 g) 1.5 L
- 1/2 cup thinly sliced red onions (2 oz/60 g) 125 mL
- 1 can (14 oz) hearts of palm, cut into 1/2-inch rounds 398 mL
- 2 oz thinly sliced prosciutto, layers separated and chopped 60 g
- 1/3 cup champagne 75 mL
- 1/3 cup white balsamic vinegar 75 mL
- 1/3 cup canola oil 75 mL
- 2 Tbsp granulated sugar 30 mL
- 2 Tbsp chopped fresh oregano 30 mL
- 1 medium garlic clove, minced
- 1 Tbsp regular Dijon mustard 15 mL
- 3/4 tsp salt 4 mL
- 1/2 tsp coarsely ground black pepper 2 mL
- 1/8 to 1/4 tsp dried pepper flakes 0.5 to 1 mL
- 3 oz goat cheese, cut into small pieces 90 g
- 1. In salad bowl, combine romaine lettuce, onion, palm and prosciutto.
- 2. In small jar, combine champagne, vinegar, canola oil, sugar, oregano, garlic, mustard, salt, pepper and pepper flakes. Secure with lid and shake vigorously until well blended. Pour half of dressing (about 2/3 cup/150 mL) over salad and toss gently.
- 3. Top with goat cheese and toss gently. Place equal amounts of salad on each of four salad plates.
- 4. Refrigerate remaining dressing for later use.
2 cups (500 mL)
|Gras saturés||3 g|
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