by Kendra Elizabeth
Ingredients:
4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce
½ of a small red onion, sliced into half moons
½ cup cherry tomatoes, halved
4 oz manchego cheese, cut into small wedges
3 oz prosciutto, individually roll each piece then cut into ½" slices
3 oz of cured salami, slice into ¼" thick pieces then cut into half moons
¼ cup marcona almonds, roughly chopped
For the Dressing
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
2 tbsp fig jam
1 garlic clove, minced
Fresh ground black pepper
Sea salt
Directions:
Make Dressing
1
Place all of the dressing ingredients into an 8 oz. mason jar with a lid. Shake well to combine and finish off with a few cracks of fresh ground pepper and a pinch of salt.
Assemble
2
Fill a large platter with Baby Red & Green Leaf Lettuce. Over the greens assemble the ingredients like you would a cheeseboard, grouping similar items together. Finish it off with a drizzle of dressing and serve!
Serves 4
CategorySalad
Ingredients
4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce
½ of a small red onion, sliced into half moons
½ cup cherry tomatoes, halved
4 oz manchego cheese, cut into small wedges
3 oz prosciutto, individually roll each piece then cut into ½" slices
3 oz of cured salami, slice into ¼" thick pieces then cut into half moons
¼ cup marcona almonds, roughly chopped
For the Dressing
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
2 tbsp fig jam
1 garlic clove, minced
Fresh ground black pepper
Sea salt