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Balsamic Orange Dressing with Greens, Proscuitto, Pine-Nuts and Pecorino
Servings:
3
-4
By:
Heather Bursch
Ingredients
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)
Instructions
Dressing Instructions:
Wash and dry your orange. Zest the entire surface.
Cut your orange in half and squeeze. You should have about 1/2 cup, give or take a little.
Whisk zest, juice, balsamic vinegar, garlic, salt and pepper together in a bowl until combined.
Slowly add your oil by pouring it in a steady stream and whisking vigorously.
If adding chopped rosemary, whisk in at the end or sprinkle a few leaves on the salad.
Use immediately or store in the refrigerator for up to a week.
Salad Assembly:
Toss greens with 1/4 cup of dressing at a time until all leaves are coated but not drenched.
Plate dressed greens and top with prosciutto, pine nuts and pecorino.
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