Ahhh….. the tiny bit of free time I’m experiencing with the kiddos in school is definitely allowing some breathing room! Today, I took advantage and after teaching my dance class, found myself wondering around Old Town Littleton, as I needed to stop by my favorite spice store, Savory. Just after I picked up a few of my favorite herbs and spices, I found a lovely shop next door, called EVOO Marketplace—filled with fragrant and rich flavored Olive Oils and Balsamic Vinegars. And they’re a tasting shop!! Lucky me!
The dressing that was inspired by a few taste combinations lead to a perfectly paired salad that I can’t seem to get enough of! Here it is…
Prosciutto & Fig Salad
With Pomegranate, Candied Pecans & Goat Cheese
Salad:
2 Cups Mixed Greens (Arugula works very well, mixed with some other rich, leafy greens)
4-5 Diced Green Onions
¼ thinly Sliced Purple Onion
About 8 Fresh Figs, cut into small pieces
4-5 Slices Prosciutto, chopped
Pomegranate seeds—from approximately ½ of a whole pomegranate
1/4 Cup Crumbled Goat Cheese
Large handful of Candied Pecans
I “bathe” my pecans in olive oil + (vegan) butter, brown sugar, salt, & a bit of maple syrup, and roast in the oven on a cookie sheet for about 15 min. on about 400 degrees
Dressing:
¼ Cup Organic Butter Infused Olive Oil (completely vegan—from EVOO Marketplace)
2 TBS Cranberry Pear White Balsamic Vinegar (EVOO Marketplace)
½ tsp Dijon Mustard
½ tsp Cantanzaro Herbed Seasoning Salt (Savory): (This particular blend includes garlic, lemon peel, marjoram, basil, Mediterranean thyme, rosemary and oregano)
½ tsp Freeze Dried Shallots (Savory)
A few drops of fresh lemon juice
Mix Salad ingredients, top with dressing, add salt & pepper to taste and ENJOY!!