Prosciutto, Goat Cheese, and Asparagus Salad with buttermilk dressing and fresh corn
(from castro15’s recipe box)
Categories: Salad
Ingredients
- 1 Ear of Corn
- 4 oz. Asparagus
- 6 Chives
- 41/2 oz. Heirloom Cherry Tomatoes
- 4 oz. Prosciutto
- 1 fl. oz. Buttermilk
- 1 oz. Mayonnaise
- 4 oz. Baby Arugula
- 1 oz. Goat Cheese
Directions
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Shuck corn, remove silk, and carefully remove kernels from cob. Trim woody ends off asparagus. Cut into 2" lengths on an angle. Mince chives. Halve tomatoes.
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Line a plate with paper towels. Place a large non-stick pan over medium heat. Working in batches, add 1 tsp. olive oil to hot pan, and spread prosciutto into a single layer. Cook until browned and crispy, 2-4 minutes per side. Transfer prosciutto to towel-lined plate. Repeat with remaining prosciutto. Reserve pan; no need to wipe clean.
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Return pan used to crisp prosciutto to medium heat. Add corn, asparagus, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until corn is lightly browned, 3-4 minutes. Asparagus will still be a little crunchy. Remove from burner and set aside.
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In a large mixing bowl, whisk together buttermilk, mayonnaise, chives, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
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Add arugula, tomatoes, corn, and asparagus to bowl with dressing and toss to coat. Alternatively, serve dressing on side to control amount.
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Place salad on plate and top with goat cheese (breaking up with your hands if needed) and crispy prosciutto. Break up prosciutto before plating if desired.