My friend Mia can always be counted upon to bring the most inspired dish to dinner and to have discovered the most awesome vintage lighting fixtures at last week’s flea market. And so it’s no accident that her food is every bit as inspired as her design aesthetic. This gorgeous salad is classic Mia. Use a handful of your favorite peppery and bitter greens, like arugula and radicchio, and slice up some stone fruit and prosciutto and toss with honey vinaigrette. The sweetness of the fruit and honey temper the bitter and spice of the lettuces, and prosciutto adds a richness that ties it all together.
Pluot, Prosciutto and Arugula Salad with Honey Vinaigrette
4 teaspoons red wine vinegar
1/4 teaspoon kosher salt
2 teaspoons honey
1/4 cup olive oil
Freshly ground black pepper, to taste
4 small stone fruit, such as pluots, plums or nectarines, pitted and thinly sliced
8 cups mixed greens such as arugula, dandelion greens, radicchio
4 ounces thinly sliced prosciutto, chopped
In a small bowl, whisk together first five ingredients. In a salad bowl, combine fruit, lettuces, prosciutto. Toss with dressing and serve.