Charcuterie Salad Scoring high on ease of preparation and superb taste, this recipe combines charcuterie board flavours into an amazing salad. Preparation Time: 20 minutesCooking Time: 6 minutesServes 4 2 tbsp (25 mL) balsamic vinegar2 tsp (10 mL) Ontario Honey1 tsp (5 mL) Dijon mustard1 clove Ontario Garlic, pressed1/4 cup (50 mL) olive oilSalt and freshly ground pepper4 slices Ontario Prosciutto (60 g)4 cups (1 L) torn Ontario Red Leaf Lettuce2 cups (500 mL) Ontario Baby Spinach Leaves or Baby Arugula1 cup (250 mL) Ontario Raspberries1/2 cup (125 mL) diced Ontario Friulano or Cheddar Cheese1/3 cup (75 mL) Herbed Ontario Goat Cheese (Chèvre), crumbled1/2 cup (125 mL) maple walnuts (recipe below)8 crostini (toasted baguette slices) Maple Walnuts:1/2 cup (125 mL) walnut halves4 tsp (20 mL) Ontario Maple Syrup In liquid measure, stir together vinegar, honey, mustard and garlic. In steady stream, whisk in oil. Season to taste with salt and pepper. Set aside. Line large microwave-safe plate with paper towel. Place prosciutto on top; cover with paper towels. Microwave on High for 2 minutes or until crisp. Cool slightly and break prosciutto into pieces. In large bowl, toss leaf lettuce and spinach with half of the reserved dressing. Divide greens among 4 plates. Top each with raspberries, Friulano cheese, goat cheese, prosciutto and walnuts. Serve with crostini and additional dressing on the side. Maple Walnuts: In small skillet, toast walnuts over medium heat 2 to 3 minutes. Stir in maple syrup; increase heat to high, cook, stirring constantly, until nuts are glazed, about 1 minute. Cool on parchment paper-lined plate. Tip: To make crostini, slice baguette into long diagonal 1/4-inch (5 mm) slices. Lightly brush with olive oil. Place on baking sheet and broil, turning once until golden. Nutritional Information:1 ServingPROTEIN: 15 gramsFAT: 33 gramsCARBOHYDRATE: 26 gramsCALORIES: 456FIBRE: 3 gramSODIUM: 790 – Printed with permission from Foodland Ontario
Charcuterie Salad
