Prosciutto and Orange Salad with Comté and Toasted Pecans

Name: Prosciutto and Orange Salad with Comté and Toasted Pecans
Yield: Makes 6 to 8 servings
Ingredients: 1 baguette or French-style bread, cut into 1-inch slices; 3 ounces Comté cheese, thinly sliced; ½ 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; ½ cup Balsamic Vinaigrette; 4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced; 1 tablespoon olive oil

Be the first to rate & review!

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.

By Jan Landess

Recipe by MyRecipes March 2007

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Prosciutto and Orange Salad with Comté and Toasted Pecans

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Prosciutto and Orange Salad with Comté and Toasted Pecans

Account

Prosciutto and Orange Salad with Comté and Toasted Pecans

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Prosciutto and Orange Salad with Comt&eacute; and Toasted Pecans

All Reviews for Prosciutto and Orange Salad with Comté and Toasted Pecans