Welcome back to another instalment of Kinghaven Farms' collaboration series, Cooking with Honey, featuring Haley Regan! (@o_4forksake)
For this week's feature check out this simple, yet delicious prosciutto and chèvre spring salad. We're sure you're going to love this crowd pleaser that looks great on a plate, and tastes even better. Enjoy!
First up: you need these things for this recipe – so go to your fridge/pantry and grab:
mixed greens, cucumber, Kalamata olives, prosciutto, goat’s cheese, olive oil, dried oregano, fresh garlic, liquid honey, red wine vinegar, dijon mustard, fig balsamic vinegar
For the Dressing, combine in a bowl:
¼ olive oil
Pinch of dried oregano
1 clove of minced garlic
1 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp fig balsamic vinegar
Whisk all ingredients vigorously
For the Salad (Per Plate):
Four handfuls mixed greens
Sliced cucumber - 3 to 4 slices, halved
Kalamata olives, sliced, quantity to taste
Thinly sliced prosciutto, 4 to 6 slices
Crumbled goat’s cheese - as much as you want!
- Use the back of a soup spoon to grind the garlic pieces against the side of the salad bowl. This breaks it down and releases much more flavour
- Layer individual plates with slices of prosciutto then pile the mixed greens, tossed in dressing, high in a pile in the middle of a plate. Use your hands to cradle into a nest shape
- Arrange prosciutto no longer than 20 minutes before eating. Any longer it will start to harden to plate and will be difficult to eat
- If you don’t have fig balsamic vinegar, don’t fret – regular works just fine!
- Don’t forget to remove pits from olives. It’s all fun and games until someone chips a tooth (yes this has happened)
Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator. What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
Follow Haley today @o_4forksake