Spring Berry and Farro Salad with Crisped Prosciutto
Servings
8people
Servings
8people
Ingredients
Dressing
  • 3 Tbsp red wine vinegar
  • 1 small shallotpeeled and finely minced
  • 2tsp honey
  • 2tsp Dijon mustard
  • 1/3cup extra-virgin olive oil
Salad
  • 6cups washed and spun-dry mixed greens such as baby kaleromaine, and baby spinach
  • 1/4 small red onionthinly sliced
  • 1cup cooked whole farro
  • 3cups whole strawberriessliced
  • 1/3cup crumbled feta cheese
  • 1oz shaved prosciutto
  • 1/4cup raw sliced almondstoasted
Instructions
  1. In small bowl, combine vinegar, shallot, honey, and Dijon mustard. Whisk to blend. Gradually whisk in olive oil until emulsified. Add more seasonings if you wish. Set aside.
  2. On large platter, arrange a mixture of bite-sized greens. Separate onion into rings and scatter overtop, along with cooked farro, strawberries, and crumbled feta.
  3. In frying pan, sear prosciutto over medium heat just until it begins to crisp, about 2 minutes. Remove to paper towel-lined plate and blot dry. Crumble into bite-sized pieces and scatter over salad along with toasted almonds. Give dressing a quick whisk and drizzle overtop.
Recipe Notes

Per serving: 233 calories; 6 g protein; 7 g total fat (1 g sat. fat); 40 g total carbohydrates (23 g sugars, 4 g fiber); 144 mg sodium