Duck Prosciutto Salad Recipe
Bibb Lettuce, Heirloom Carrots, Grape Tomatoes, Roasted Shallot Vinaigrette, and Housemade Duck Prosciutto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Roast the Shallots
Preheat the oven to 400°F (200°C). Cut the shallots in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until caramelized and tender.
- 2
Prepare the Vinaigrette
In a blender, combine the roasted shallots, olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
- 3
Prepare the Salad
In a large bowl, combine the Bibb lettuce, heirloom carrots (peeled and sliced), and grape tomatoes (halved). Tear the duck prosciutto into pieces and add to the salad.
- 4
Dress the Salad
Drizzle the roasted shallot vinaigrette over the salad and toss gently to combine. Serve immediately.
