Prosciutto, Goats Curd & Blood Orange Salad
With its bold colours and balance of flavours, this salad should be a crowd pleaser at any barbecue, says Hilton Adelaide and Coal Cellar + Grill executive chef Daniel Fleming.
Photo: Tony Lewis
Fleming says September is always an exciting time of year for chefs and foodies.
“The start of spring brings a wonderful supply of new-season produce to enjoy and get creative with. This salad is so simple but is all about the diversity and balance of flavours.
“Blood oranges are without a doubt one of my favourite citrus products due to their ability to add both sweet and sharp flavours to a dish.”
Prosciutto, Goats Curd & Blood Orange Salad
Serves 4
Preparation time: 15 minutes
Ingredients
6 slices of prosciutto
150g goats curd
200g rocket lettuce
2 blood oranges
1 red onion
50ml vincotto
Extra virgin olive oil
Cracked black pepper and sea salt
Method
- Take out a medium salad platter and a mixing bowl. Into your mixing bowl, place the rocket, sea salt and olive oil and dress the leaves before placing onto the salad platter to form a bed/base.
- Drape slices of prosciutto over the rocket. Place the finely sliced red onion and blood-orange segments into your mixing bowl and then place over your prosciutto.
- Using a teaspoon, start placing scoops of goats curd over the salad. Generously drizzle vincotto over the top, add a final crack of black pepper and you are ready to serve.
