Mushroom Gruyère, and Prosciutto

Name: Mushroom Gruyère, and Prosciutto
Yield: Makes 1 cups, enough for 4 salads
Ingredients: ¼ cup Lemon Cream or Balsamic Vinaigrette; ½ Belgian endive, leaves separated (optional; if using, use less arugula); 1 large handful arugula (2 cups loosely packed); 2 perfect white mushrooms, sliced ⅛ inch thick; 6 thin slices fennel (optional); ¼ cup balsamic vinegar; ¼ cup fruity olive oil; 8 strips Gruyère or Emmenthaler cheese, same size as the prosciutto; 8 strips prosciutto, about 2 by ½ inch and ⅛ inch thick; ½ cup mild olive oil; ¼ cup fresh lemon juice; 1 cup mild olive oil; Salt and freshly ground pepper; ¼ cup heavy cream; 1 teaspoon grated lemon zest (optional)

Preparation info

Makes 1 cups , enough for
4
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This salad can be dressed two ways. It takes very nicely to a rich lemon cream, especially if you add some tart Belgian endive to contrast with the nutty bite of the arugula. And it is exciting (I know that’s an extreme word for a salad, but I mean exciting to the palate) with a balsamic vinaigrette.

Ingredients

For Each Serving

1 large handful arugula (2 cups loosely packed)
½ Belgian endive<

Raw
Gluten-free

Method

Toss the greens with half the vinaigrette and place on a salad plate. Toss the mushrooms and fennel with enough vinaigrette to coat and arrange on the greens. Lay the strips of prosciutto and cheese on top and drizzle lightly with the remaining vinaigrette.

To make Lemon Cream Vinaigrette, whisk the oil, lemon juice, cream, and lemon zest together, then season to taste with salt and pep