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Photo: Leo Gong; Styling: Karen Shinto Photo by: Photo: Leo Gong; Styling: Karen Shinto

Blueberry and Prosciutto Salad

Fresh blueberries highlight an elegant salad that's topped with a dollop of warm creamy goat cheese.

Sunset SEPTEMBER 2010

  • Yield: Serves 4
  • Total:15 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 68%
  • Protein: 19g
  • Fat: 31g
  • Saturated fat: 11g
  • Carbohydrate: 20g
  • Fiber: 4.9g
  • Sodium: 1000mg
  • Cholesterol: 34mg

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Blueberry and Prosciutto Salad recipe