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Balsamic Orange Dressing with Greens, Proscuitto, Pine-Nuts and Pecorino



Dressing Ingredients:

  • 1 large orange zested
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon of cracked pepper
  • 3/4 cup olive oil
  • 1 teaspoon of chopped rosemary (optional)

Salad Ingredients:

  • 1 clamshell of mixed Italian greens
  • 4 ounces Proscuitto
  • 1/2 cup toasted pine nuts
  • 1/4 cup shredded pecorino (Sheep’s Milk) or parmesan (Cow’s Milk)


Dressing Instructions:

  1. Wash and dry your orange. Zest the entire surface.
  2. Cut your orange in half and squeeze. You should have about 1/2 cup, give or take a little.
  3. Whisk zest, juice, balsamic vinegar, garlic, salt and pepper together in a bowl until combined.
  4. Slowly add your oil by pouring it in a steady stream and whisking vigorously.
  5. If adding chopped rosemary, whisk in at the end or sprinkle a few leaves on the salad.
  6. Use immediately or store in the refrigerator for up to a week.

Salad Assembly:

  1. Toss greens with 1/4 cup of dressing at a time until all leaves are coated but not drenched.
  2. Plate dressed greens and top with prosciutto, pine nuts and pecorino.