Prosciutto and Orange Salad with Comté and Toasted Pecans

Rick Lew
Use any combination of your favorite lettuces for this savory salad. If you can't find Comté, substitute a fragrant Gruyère or Beaufort. Prep: 25 minutes; Cook: 5 minutes; Broil: 3 minutes.


Makes 6 to 8 servings

Recipe from



1 baguette or French-style bread, cut into 1-inch slices
3 ounces Comté cheese, thinly sliced
1/2 small red onion, halved and thinly sliced
1 small head radicchio, halved and thinly sliced
1 small head red leaf lettuce, torn
1 orange, peeled and sectioned
12 thin slices prosciutto (about 6 ounces)
2 tablespoons chopped pecans, toasted
4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced
1 tablespoon olive oil


1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.

2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.

3. Sauté mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.

Jan Landess,


March 2007
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