Description
Warm Winter Greens Salad with Water Buffalo Mozzarella wrapped in Proscuitto
By Mara Jernigan, Fairburn Farms (Cowichan Valley, BC)
Most people only think about serving fresh mozzarella in the summer with heirloom tomatoes, but this quick and easy warm salad using local winter greens and proscuitto is a wonderful way to enjoy Natural Pastures Fairburn Buffalo Mozzarella any time. I like to serve it with a vinaigrette made using Venturi Schulze Balsamic Vinegar from BC’s Cowichan Valley.
Methods/steps
1) Preheat oven to 350 F. (or a toaster oven, but not a microwave)
2) Slice the ball of mozzarella into 8 wedges
3) Wrap each wedge with a slice of proscuitto
4) Place on a baking tray and place in the oven for approximately 5 minutes
5) Meanwhile, in a jar, combine vinaigrette ingredients.
6) Put a lid on the jar and shake it for about a minute,
7) toss the greens in a bowl with the dressing right away
8) Arrange the dressed salad on plates and top with 2 wedges each of the warmed proscuitto and mozzarella
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