Frisee Prosciutto and Gorgonzola Salad

Cook time 20 minutes
Servings 4 as an entree


1 head of frisee, outer tough leaves removed
8 pieces of San Daniel or good quality prosciutto
200g Gorgonzola, dolce latte, cubed
1 large pear, cored and cut into chunks
1/2 cup walnuts, toasted

1 tsp. Dijon mustard
2 tbs. fresh orange juice
2 tbs. walnut oil
1 tbs. vegetable oil
Salt and pepper

Frisee Prosciutto and Gorgonzola Salad


For the dressing, whisk all the ingredients together.

To assemble the salad, wash and remove the inner leaves. Once dried, distribute the leaves evenly into each plate. Drape the prosciutto and pears over the frisee and finally scatter the Gorgonzola, pear and walnuts. Drizzle with the dressing just before serving.