Baby Greens With Sautéed Apricots & Prosciutto

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 dozen ripe apricot
• 1/4 cup extra virgin olive oil
• 1 small onion, finely chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1/4 cup balsamic vinegar
• 16 slices prosciutto
• 1/2 lb mixed baby greens
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup parmesan cheese, shaved (or kasseri cheese)

Recipe

• 1 halve and pit the apricots and set aside.
• 2 pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
• 3 add the onions and sauté until lightly browned, about 5 to 7 minutes.
• 4 add the apricots and reduce the heat to medium. heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
• 5 add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
• 6 remove the pan from the heat and let the mixture cool.
• 7 meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
• 8 spoon in the apricot mixture, filling each mold to the top. carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
• 9 set the molds aside while you dress the greens.
• 10 in a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
• 11 place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
• 12 divide the greens evenly among four individual salad plates. unmold each prosciutto ring by turning it upside down and over the greens.
• 13 drizzle any remaining vinaigrette around the prosciutto ring. top the salad with the cheese.