Please enable cookies to see reviews
iceberg lettuce
1 head
stone fruits (peaches, nectarines, or plums) of your choice
2
prosciutto
10 small slices
3 tbsp
For safe meat preparation, reference the USDA website.
Trim tough bottom off the iceberg, leaving the core intact. Remove the first few outer leaves. Halve the iceberg through the core, then cut each half into 3 or 4 wedges.
Slice fruit.
Divide ingredients in half to make two salads. Arrange lettuce wedges, fruit, and prosciutto on two plates and drizzle with dressing. Serve.
Add some crunch by sprinkling on some toasted, chopped almonds, pistachios or pine nuts.
