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Warm Pepper Salad with Prosciutto, Fresh Goat Cheese and Basil Vinaigrette



4 peppers (red, yellow, green & orange), mini-julienned
1 large red onion, chopped
1/2 bunch curly parsley, chopped
1/2 cup olive oil
1 tsp. garlic, chopped
8 slices prosciutto
1 cup goat cheese, crumbled
1/2 cup basil vinaigrette
salt and pepper to taste


Sauté onion in olive oil until translucent. Add garlic and peppers. Season with salt and pepper and sauté for two more minutes. Remove from heat and set aside.

Add chopped parsley, basil vinaigrette, and peppers to a medium bowl. Toss together until well combined. Divide pepper mixture into four portions and place each on a lettuce leaf. Arrange a slice of prosciutto on top of peppers. Sprinkle with goat cheese and serve with a toasted baguette if desired.

This dish can also be served with fish, steak, pork or chicken.