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Blueberry and Prosciutto Salad

Photo: Leo Gong; Styling: Karen Shinto
Total time 15 mins
Yield Serves 4
Fresh blueberries highlight an elegant salad that's topped with a dollop of warm creamy goat cheese.


  • 8 slices prosciutto (4 oz.)
  • 1/4 cup olive oil, divided
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3 qts. (4 1/2 oz.) lightly packed mixed baby greens
  • 1 cup blueberries
  • 6 ounces fresh goat cheese, divided into 4 portions

Nutrition Information

  • calories 412
  • caloriesfromfat 68 %
  • protein 19 g
  • fat 31 g
  • satfat 11 g
  • carbohydrate 20 g
  • fiber 4.9 g
  • sodium 1000 mg
  • cholesterol 34 mg

How to Make It

  1. Lay 2 slices prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3 tbsp. oil, the vinegar, honey, and salt. Add greens and blueberries and toss gently to coat. Arrange a quarter of salad mixture on each serving of prosciutto.

  2. Heat remaining 1 tbsp. oil in a small nonstick frying pan over medium heat. Put cheese in pan, leaving 1 in. between portions. Cook until warm and starting to brown on the bottom, about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.

  3. Note: Nutritional analysis is per serving.