Oberto Prosciutto Summer Salad

In the waning days of summer, we’re enjoying the regions fresh fruit & vegetables topped with Oberto Charcuterie.

Ingredients:

1 package Oberto prosciutto
2 fresh figs
4 cups leafy greens (spring mix, arugula, spinach, butter lettuce)
4 Tbsp pistachios, toasted (can substitute another nut of your choice)
6 oz goat cheese, crumbled
1 peach, sliced
1 cup summer berries (strawberries, blackberries, blueberries - or a mix)
Approx. 5-10 mint leaves - finely chopped

Dressing:

4 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice

Directions:

1. Lightly toast pistachios (or nut of choice) in a dry skillet. Set aside to cool.

2. Place the mixed greens in the bottom of a serving bowl.

3. Arrange the figs, goat cheese, peach slices & berries over the top.

4. Take slices of the Oberto prosciutto and separate into small pieces and roll them into a little rose shape. Place on the salad.

5. Top with the toasted nuts & roughly scatter mint leaves over the top.

6. Drizzle on the vinegar and olive oil. Add a little salt and pepper, to taste, then serve.