Recipe information
Yield
serves 4
Ingredients
4 cups mixed frisée, baby arugula, and other small greens (about 11 ounces)
8 dates, pitted and quartered lengthwise
8 slices prosciutto (about 4 ounces), sliced into 1/4-inch-wide strips
8 sprigs mint, leaves picked from stems (about 1 cup)
1 Asian pear, cored and sliced into 1/2-inch wedges
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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