Spring Berry and Farro Salad with Crisped Prosciutto
Servings 8 people
Ingredients
Dressing
- 3 Tbsp red wine vinegar
- 1 small shallot peeled and finely minced
- 2 tsp honey
- 2 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
Salad
- 6 cups washed and spun-dry mixed greens such as baby kale romaine, and baby spinach
- 1/4 small red onion thinly sliced
- 1 cup cooked whole farro
- 3 cups whole strawberries sliced
- 1/3 cup crumbled feta cheese
- 1 oz shaved prosciutto
- 1/4 cup raw sliced almonds toasted
Instructions
- 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.
- 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.
- 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.
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