Caramelized Shallot & Crispy Prosciutto Salad Recipe
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 & Crispy Prosciutto Salad Recipe
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!
Servings
6-8
Servings
6-8
Ingredients
  • 1cup sliced shallotshalved lengthwise and sliced 1/4″
  • 4tablespoons olive oildivided
  • 1/4teaspoon kosher salt
  • 1/4teaspoon pepper
  • 1/2teaspoon fresh thyme leaves
  • 3ounces prosciuttosliced paper thin
  • 4teaspoons balsamic vinegar
  • 8cups greens(I used a blend of mesclun mix and baby arugula)
  • 1/2cup goat cheese or mild blue cheesecumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Add shallots, 1 tablespoon olive oil, salt, pepper and thyme to a medium sauté pan over medium-low heat. 
  3. Cook stirring occasionally until caramelized, about 25 -30 minutes.
  4. While shallots are cooking, line a half-sheet baking tray with parchment paper. 
  5. Lay prosciutto slices on prepared tray and bake until crispy and browned about 5-7 minutes.
  6. Allow to cool, then break into pieces.
  7. When shallots are caramelized, deglaze pan with balsamic vinegar.
  8. Whisk in the remaining 3 tablespoons olive oil.  Allow to cool about 5 minutes. 
  9. Taste and add additional salt and pepper if desired.
  10. In large bowl, toss greens with cheese and shallot dressing.  Gently mix in prosciutto crisps.
Recipe Notes