• 1/4 cup Fresh Harvest Extra Virgin Olive Oil
  • 1/4 cup Fresh Harvest Fig Balsamic
  • 10 ounces mesclun (spring salad mix)
  • 1 apple, cored, halved, and sliced thin
  • ½ cup blanched hazelnuts or toasted pistachios, chopped coarsely
  • 6 ounces thinly sliced prosciutto, torn into bite-size pieces.
  • 4 ounces goat cheese, crumbled
  • Salt and pepper taste (optional)


Whisk oil and vinegar together.

Toss mesclun, apple, hazelnuts or pistachios, and 6 tablespoons vinaigrette together in large bowl. Divide salad evenly among 4 dinner plates. Top each salad with 1½ ounces prosciutto and ¼ cup goat cheese. Serve, passing the remaining vinaigrette separately.

 We prefer sweet, crisp apples such as Fuji, Gala, or Honeycrisp for this salad.


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