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Bright Spring Dinner Salad

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Ingredients
  

  • 1 cup Snow Peas or Sugar Snap Peas Sliced at an angle
  • 1 cup asparagus Sliced at an angle
  • 2 cups arugula
  • 2 Bartlett pears
  • 3 endive heads of lettuce, trimmed
  • 2 stalks celery
  • 3 scallions
  • 1 cup Italian Parsley
  • 2 oz Prosciutto di Parma
  • olive oil
  • ½ cup toasted walnuts
  • ¾ cup crumbled blue cheese (or to taste)
  • salt to taste
  • fresh cracked pepper to taste

Creamy Balsamic Vinaigrette

  • 2 TB olive oil
  • 2 TB whole grain Dijon mustard
  • 2 TB balsamic vinegar

Instructions
 

  • Tear large strips of Prosciutto and lightly fry in olive oil over medium heat until crispy / drain on paper towels
  • Wash, trim and core all vegetables and fruits
  • Dice all vegetables and fruits into bite sized pieces
  • Make Creamy Balsamic Vinaigrette

Creamy Balsamic Vinaigrette

  • Combine all ingredients of olive oil, mustard and vinegar, lightly salt and pepper and whisk until smooth
  • In a large mixing bowl, combine celery, endive, arugula, scallions, parsley and pears.
  • Add a portion of the Vinaigrette and toss
  • Over medium high heat, saute snow peas and asparagus in olive oil until bright green, remove from heat and let cool
  • Add snow peas and asparagus to other salad ingredients along with remaining Vinaigrette
  • Toss to combine
  • Add fried Prosciutto, blue cheese and walnuts.
  • Toss and serve