03/15

Prosciutto and Walnut Salad

As a girl who eats her fair share of salads, I’m always a little geeked when I come across a salad that I really enjoy. I recently had a version of this salad while I was on set and knew I had to replicate it with my own little twist. I candied the walnuts using coconut palm sugar, which not only makes them taste like caramel heaven, but they are better for you health-wise, because coconut palm sugar only contains half the glycemic index of regular processed sugar. Yummy and good for you…that’s a win-win in my book!

Ingredients:

• ¼ lb. crisped prosciutto
• ½ cup cubed paneer cheese
• 1 cup candied walnuts (recipe below)
• 3 ½ cups of fresh arugula
• Balsamic Vinaigrette (recipe below)

This salad is incredibly easy to construct. Make each of the components separately and then toss together just prior to serving.

I find that using my cast iron skillet for the prosciutto to be the best method for getting the goods super crispy and perfect. No additional oil needed. Heat on medium and once your skillet is evenly heated, place the prosciutto in the pan. Flipping over a few times (approximately 2 minutes per side) until you reach the desired crispiness.

Candied Walnuts

• 1/3 cup & 1 tablespoon coconut palm sugar
• 1/3 cup water
• Pinch of kosher salt
• 1 cup raw walnuts

Place sugar and water in a saucepan. Bring to a boil. Turn down to a simmer and add walnuts. Stir until liquid evaporates. Remove from heat. It will become sticky and slightly spider web-like. Keep stirring until walnuts are completely coated. Set on a parchment paper lined baking sheet to cool. **Very Important Tip: Coconut Sugar has a low burning point. Be very careful to not try and cook too quickly on too high of heat.

Balsamic Vinaigrette

• ½ cup olive oil
• ¼ cup Balsamic vinegar
• 2 teaspoons honey
• 1 minced shallot
• Salt & Pepper to taste