Charcuterie Chef Salad with Fig White Balsamic Dressing
by Kendra Elizabeth
4ozLittle Leaf Farms Baby Red & Green Leaf Lettuce
½of a small red onion, sliced into half moons
½cupcherry tomatoes, halved
4ozmanchego cheese, cut into small wedges
3ozprosciutto, individually roll each piece then cut into ½" slices
3ozof cured salami, slice into ¼" thick pieces then cut into half moons
¼cupmarcona almonds, roughly chopped
For the Dressing
½cupextra virgin olive oil
¼cupwhite balsamic vinegar
1garlic clove, minced
Fresh ground black pepper
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.
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!