This is the most amazing salad I’ve ever eaten! I first discovered it in Buenos Aires minus the prosciutto. The combination of mixed greens tossed in homemade balsamic vinaigrette and topped with brie, prosciutto and roasted mixed nuts will have your taste buds dancing! I’ve served it along side pastas, meats and even Asian food and it goes perfectly every time!
INGREDIENTS:
Bag of mixed salad greens
1 wedge of brie cheese, (room temp, cut into slices)
¼ lb. of prosciutto diced up
½ small can of mixed macadamias/cashews (roasted in a pan of butter, until they almost begin start to burning)
1/2 tablespoon butter
balsamic vinaigrette
DIRECTIONS:
Roast nuts over medium heat in butter for about 5-6 minutes. Remove from heat and place nuts in a bowl to cool.
Slice the brie into 1″ square slices about 1/4″ thick or less.
Chop the prosciutto into bite size pieces.
Mix all above in a salad bowl,
Add Dressing just before serving:
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
