Prosciutto and Chèvre Spring Salad with a Raw Honey Vinaigrette Dressing


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 Kinghaven Farms Premium Raw Honey

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!

 

Haley's Do’s:

  • 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

Haley's Don’ts:

  • 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 

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