Caramelized Shallot & Crispy Prosciutto Salad

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I have a love/hate relationship with salads.  In summer, salads can be the main event and I don’t mind putting a little effort into them.  They are lovely, crisp and refreshing on a hot summer’s day.  In the long, cold winter months, however, I usually direct my time toward some kind of warm and homey main dish and the salad just doesn’t garner much of my attention.  Our winter weeknight salad is usually just some uninspired romaine with oil and vinegar.

I was planning the menu for my Mom’s 85th birthday dinner and I knew the occasion deserved something a little more special than chopped romaine.  I have been on a shallot and balsamic kick lately, so I decided on a simple caramelized shallot dressing with prosciutto crisps and some blue cheese crumbles.  The dressing and the crisps can be made ahead of time, so when combined with pre-washed packaged greens it’s a cinch to pull together – even in the salad doldrums of winter!

Caramelized Shallot Dressing:

Caramelize sliced shallots with olive oil, salt, pepper and thyme over medium-low heat.  Deglaze the pan with some balsamic vinegar, then whisk in some oil.

Prosciutto Crisps:

Place on a parchment lined baking sheet and bake at 400 for about 8 minutes until crispy.

Assemble Salad:

Mix the greens with the dressing and the cheese.  Gently toss in the crisps.  The first time I made the salad I used a mild blue cheese, the second time I used goat cheese.  Choose whichever cheese you prefer.