This comes together pretty easily, although the toasting of the hazelnuts and crisping of the prosciutto can be time consuming. (The original recipe doesn't call for crisping, but I find it both makes the prosciutto easier to work with and tastier.) The biggest problem with it is that the goat cheese likes to form clumps once stirred in, so occasionally you'll spear what looks like a ball of leaves and find out that it's actually a ball of goat cheese in a leafy shell.

As written, it calls for mesclun as the greens. We used spinach and lettuce and that worked fine. I think kale would be excellent, although you might need to either dial back the quantity or use a bigger bowl, as it doesn't deflate the way spinach or lettuce do when wet.

Prosciutto, Apple and Goat Cheese Salad with Fig Vinaigrette

Cook's Country

Ingredients

• 60mL olive oil
• 60mL cider vinegar
• 45mL fig preserve
• 1mL salt
• 1mL freshly ground black pepper
• ~2.5L greens
• 1-2 sweet apples (Fuji, Gala or Honeycrisp work well), cored and sliced thin
• 125mL hazelnuts
• 170g thinly sliced prosciutto
• 250mL goat cheese, crumbled

Directions

1. Whisk together oil, vinegar, fig preserve, salt, and pepper in a small bowl.
2. Heat a large skillet over medium heat. Add hazelnuts and toast, stirring occasionally, until just starting to brown, 5-10 minutes. Remove hazelnuts to a plate to cool.
3. In the same skillet, cook the prosciutto slices until just starting to crisp, 1-2 minutes per slice. You will likely need to do multiple batches. Remove these to cool as well.
4. Peel the hazelnuts (if they had the skin on); after toasting, it should come off easily. Chop coarsely.
5. Slice or tear the prosciutto coarsely.
6. Toss greens, apple slices, hazelnuts, prosciutto, cheese, and dressing together. Serve.