Prosciutto and Orange Salad with Comté and Toasted Pecans
- 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
- 1/2 cup Balsamic Vinaigrette
- 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.
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