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Cookery All recipes Autumn Salad with San Daniele Prosciutto and Basil | Autumn Salad with San Daniele Prosciutto and Basil |
Autumn Salad with San Daniele Prosciutto and Basil
Dish kind
Starter
Ingredients
- 200g of mixed green salad
- 4 slices of ham
- 4 pears
- 6 mushrooms
- 50g of nut
- 80g of parmesan
- 40g of pine kernel
- 1 lemon
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- salt
- pepper
- 1 tablespoon of frozen Darégal Basil
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 4
- Peel the pears.
- Cut them into quarters and sprinkle with lemon juice.
- Peel the mushrooms.
- Cut them into thin strips and sprinkle with lemon juice.
- Brown the pine nuts without fat for a few minutes.
- Mix the oil, vinegar, basil, salt and pepper in a bowl.
- Arrange the mixed green salad on a serving dish.
- Add the mushrooms, pears and thinly sliced Prosciutto ham.
- Just before serving, sprinkle with the pine nuts and Parmesan shavings.
- Sprinkle with the vinaigrette.
- Serve cold.
Discover the Darégal products used in this recipe:
