Remember when I told you all about that awesome ranch I stayed at in Carmel? And I promised to tell you all about the trip with DOLE Salads and share a recipe for the Summer Prosciutto Salad? …well ya, I’m just getting around to that.
While in Cali, we got the opportunity to head out to one of the fields and see them being processed. It was amazing how fast the men and women working the line could core a head. I seriously wouldn’t last one day…and would probably walk away missing 3 fingers.
Also, ummm did you notice those mountains in the background? I mean seriously…this Florida girl just can’t understand why fields of lettuce get to have such great views!
We even got to meet the farmer who owns the particular farm we were jumping around in. He told us all about his family and it just drove home my feelings about farmers and supporting them.
And right in the middle of a big important speech, Kelly (from DOLE Salads) decided she would show us how fresh the salad was…by eating it right there in the field. In other words, she freaking rocks.
P.S. Yes, we all got to wear those hairnets. Sexy right?
Later (during a salad class) Jessica proved to me why she and I would have been best friends in high school. Obviously there is a reason we share a name.
Then after all our bad classroom behavior, Dole rewarded us* with Pineapple Arugula Mojitos. And now that Tina’s awesome husband Mike recreated this cocktail, I MUST make it again soon.
…and now we get down to what you are actually here for. The goods.
While there, I made a Summer Prosciutto Salad with dates, goat cheese, walnuts and a delicious honey mustard vinaigrette. It was pretty much the bomb. When I make this at home, I like to stuff a few slices of warm french bread with goat cheese instead of sprinkling it on top. It makes it so warm and carb-y. But if you are looking to save calories, crumbled goat cheese is just as good. 😉
Summer Prosciutto Salad with Honey Mustard Vinaigrette
Yield: Serves 2
- 1/2 cup olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon champagne vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 5oz bag Dole Spring Mix Salad
- 4 oz goat cheese, crumbled
- 4 oz prosciutto, chopped
- 6 pitted dates, sliced
- 1/3 cup walnuts
Honey Mustard Vinaigrette:
Whisk together ingredients in a small bowl and set aside.
Summer Prosciutto Salad:
Toss all ingredients in a large bowl and gently coat with salad dressing. Serve immediately!