Insalata Rustica

Serves: 6

Carolyne Schoen

1 January 1970

Based on User reviews:

53

Spice

47

Sweetness

42

Sourness

41

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 cup

Extra-Virgin Olive Oil (plus 2 tablespoons, divided)

3 tbsps

Lemon Juice (fresh)

110 g

Prosciutto (1/8-inch-thick slices, chopped)

1.5 cups

Seedless Red Grapes (stemmed)

1 cup

Dried Tart Cherries

10 cups

Green (loosely packed)

2

Bosc Pears (cored; 1)

1

Balsamic Vinegar (aged for drizzling)

1 cup

Pine Nut (toasted)

110 g

Pecorino Romano Cheese (1/8-inch-thick rectangular slices, each slice cut on diagonal into triangles)

Directions:

1

Preheat oven to 350°F

2

Whisk 1/2 cup oil and lemon juice in small bowl

3

Season dressing with salt and pepper

4

Heat 1 tablespoon oil in large skillet over medium heat

5

Add prosciutto to skillet and sauté until crisp

6

Using slotted spoon, transfer crisp prosciutto to paper towels to drain

7

Toss grapes with 1 tablespoon oil on rimmed baking sheet

8

Roast until grapes begin to shrivel, about 15 minutes

9

Cool grapes on baking sheet

10

Place cherries in small bowl

11

Add enough hot water to cover cherries by 1 inch

12

Let cherries soak in bowl 15 minutes to soften

13

Drain

14

DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead

15

Let stand at room temperature

16

Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl

17

Season with salt and pepper

18

Divide among plates

19

Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto

20

Garnish with cheese

21

Preheat oven to 350°F

22

Whisk 1/2 cup oil and lemon juice in small bowl

23

Season dressing with salt and pepper

24

Heat 1 tablespoon oil in large skillet over medium heat

25

Add prosciutto to skillet and sauté until crisp

26

Using slotted spoon, transfer crisp prosciutto to paper towels to drain

27

Toss grapes with 1 tablespoon oil on rimmed baking sheet

28

Roast until grapes begin to shrivel, about 15 minutes

29

Cool grapes on baking sheet

30

Place cherries in small bowl

31

Add enough hot water to cover cherries by 1 inch

32

Let cherries soak in bowl 15 minutes to soften

33

Drain

34

DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead

35

Let stand at room temperature

36

Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl

37

Season with salt and pepper

38

Divide among plates

39

Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto

40

Garnish with cheese