Crispy Prosciutto Field Greens Salad

prosciutto salad on a plate with blue cheese
24 14-oz. servings Yield

Ingredients

  • 1½ lb. Primo Gusto Prosciutto Ham
  • 4½ lb. Markon Ready-Set-Serve Conventional Spring Mix
  • 3 lb. Markon Essentials Extra-Fancy Braeburn Apples
  • 1½ lb. Blue Cheese
  • 24 oz. Recipe: Pickled Cranberries
  • to taste Trade East Salt
  • to taste Trade East Black Pepper
  • 24 oz. 24 oz. Recipe: Clover Honey Vinaigrette
  • 48 oz. Recipe: Sweet Onion Confit

Preparation

1. Slice the prosciutto into½ oz. pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a heated 325°F convection oven. Cook 10 minutes or until crunchy. After baking, the meat will have 50 percent yield. Place in a storage container. Cover until needed.

To prepare à la carte:

1. Place 3 oz. of spring mix, 2 oz. of apple and 1 oz. each of blue cheese and pickled cranberries in a chilled stainless steel mixing bowl. Season with salt and pepper. Toss together until blended. Mound on a chilled serving
plate.

2. Drizzle 1 oz. of clover honey vinaigrette over the top of the salad mixture. Crisscross two ¼ oz. pieces of crispy prosciutto on the top center of the salad. Spoon 2 oz. of onion compote on top of the prosciutto.