Sometimes our customers come up with the best recipes for our products. Case in point, Joan S. from Charlotte, NC sent us this wonderful salad she calls “Blue on Bleu”. We call it simply delicious! We made Joan’s salad in the OT Kitchen and we liked it so much we didn’t change a thing. The combination of four basic ingredients topped with a simple blueberry balsamic vinaigrette was hearty enough to serve as a main course for the entire family. Joan recommends serving it with a warm loaf of crusty bread. “I am going to enjoy this adventure. I love to cook and since retiring have been feeding my neighbors with my experiments. I hope you like it!”
- 2 medium hearts of Romaine lettuce
- 8 slices of thinly sliced prosciutto, about 4-5 ounces
- ½ medium red onion, sliced very thin
- 1 cup fresh crumbled Bleu cheese
- 3 tablespoons Olive This! Blueberry Dark Balsamic
- 3 tablespoons plus 1 teaspoon Olive This! Single Varietal EVOO, divided
- freshly ground black pepper
While the onions cool, make your vinaigrette. Add the 3 tablespoons of blueberry balsamic to a small bowl. While whisking, drizzle in the 3 tablespoons of EVOO in a thin stream until well combined and thick. Taste your vinaigrette; add salt and freshly ground black pepper to taste. Don’t skip this step, it will need some salt and pepper.
In a large salad bowl, combine the prepared lettuce, prosciutto pieces, cooked red onions and the 1 cup of crumbled bleu cheese. Add the blueberry balsamic vinaigrette and toss well. Add any additional salt and freshly ground pepper to taste. Serve immediately with warm crusty bread.
SERVES 4 AS A MAIN COURSE
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