Citrus Fig and Prosciutto Salad

Directions

  1. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
  2. Combine orange, romaine lettuce, red leaf lettuce, fig wedges and prosciutto in a large bowl. Add Honey Thyme Vinaigrette and toss gently.
  3. Place on a serving platter and top with toasted almonds.

Ingredients

  • 1 tbsp Magellan® Almonds, Sliced
  • 2 fig(s), fresh, each cut into 4 wedges
  • 1 Peak Fresh Produce® Orange(s), medium sized
  • 4 tbsp Roma® Prosciutto, torn
  • 1 cup Peak Fresh Produce® Lettuce, Red Leaf, Head(s), chopped
  • 2 cups Peak Fresh Produce® Lettuce, Romaine Hearts, chopped
  • 1/4 cup vinaigrette, honey thyme, recipe below

Honey Thyme Vinaigrette

Directions

  1. Place all ingredients in a mixing bowl and combine.
  2. Transfer to a container. Label, date and refrigerate

Ingredients

  • 2 cups Ken's® Citrus Dijon Vinaigrette
  • 1/4 cup West Creek® Honey
  • 1/4 cup Peak Fresh Produce® Thyme, Fresh, chopped