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Rick Lew Photo by: Rick Lew

Prosciutto and Orange Salad with Comté and Toasted Pecans

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.

MyRecipes MARCH 2007

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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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Prosciutto and Orange Salad with Comté and Toasted Pecans Recipe

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