Sensation Recipe

Bake prosciutto

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment. Arrange 4 thin prosciutto slices flat on the sheet without overlapping. Bake for 8–12 minutes until edges are deeply crisped but not burnt. Remove from oven and transfer to a paper towel–lined plate to drain and crisp further. Once cool, break into bite-sized shards. Reserve pan for any drippings.

Make dressing

In a medium bowl, whisk together 2 tablespoons of the vinegar, Dijon mustard, honey and minced garlic until combined. Slowly whisk in the olive oil in a steady stream to emulsify (alternatively, place ingredients except oil and gorgonzola in a jar, add oil, gorgonzola, seal and shake vigorously). Add 1/2 cup crumbled gorgonzola and whisk (or pulse briefly with an immersion blender) until the dressing is smooth with small cheese flecks. Season with salt and freshly ground black pepper to taste. If the dressing is too thick, whisk in 1–2 teaspoons water to reach desired pourable consistency. Taste and adjust acidity or sweetness (a little more vinegar or honey) as preferred.

Prepare salad base

Place 6 cups chopped romaine into a large chilled mixing bowl. Add the thinly sliced cucumber (about 1/2 cup) and gently toss to combine.

Dress salad

Add approximately 3–4 tablespoons of the prepared gorgonzola vinaigrette to the romaine and cucumbers, then toss gently but thoroughly so leaves are evenly coated. Add more dressing if needed, but avoid overdressing — you want the lettuce lightly but evenly dressed.

Plate and finish

Divide the dressed salad among 4 plates (or two large plates for family-style). Evenly sprinkle the remaining 1/4–1/2 cup crumbled gorgonzola over each portion. Scatter the chopped pistachios over the salads for crunch. Break the baked prosciutto into shards and arrange on top of each salad. Finish with a light pinch of flaky sea salt and a few grinds of black pepper. Optionally drizzle a teaspoon of olive oil over each for shine and extra flavor.