Spring Salad with Prosciutto

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Servings: 2
  • 1/4 lb prosciutto or cooked ham, cut into thin strips
  • 1 tbsp Filippo Berio balsamic vinegar
  • 2 cups mâche or baby spinach
  • 1 1/2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1/2 tsp fine sea salt
  • 1/4 cup Parmigiano-Reggiano, in small pieces
  • 6 cherry tomatoes, cut in half
      • In small pan set over medium heat, cook prosciutto strips with balsamic vinegar, stirring to coat prosciutto well, for 4 minutes; allow vinegar to evaporate. Transfer prosciutto to dish and set aside.
      • In bowl, toss together mâche, olive oil and salt; add prosciutto, cheese and tomatoes. Toss gently.


      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Balsamic Vinegar

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