Chèvre-Prune Salad

Name: Chèvre-Prune Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams quarts (about baby spinach leaves, rinsed and crisped; 2 Tbsps balsamic vinegar; 118 milliliters fresh chèvre (goat) cheese; 2 Tbsps extra-virgin olive oil; 85 grams thin-sliced prosciutto cut into 1- by 6-inch strips; 20 prunes (8 oz. total); 4 servings Salt and pepper

Chèvre-Prune Salad might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains around 11g of protein, 20g of fat, and a total of 348 calories. Head to the store and pick up thin- prosciutto, olive oil, chèvre cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Slit prunes lengthwise down 1 side and remove pits. Squeeze prunes from ends to open slits, and fill equally with cheese. Press prunes to close around cheese. Wrap a piece of prosciutto around each prune, securing with a toothpick.

Ingredients you will need

Prosciutto

Cheese

Prunes

Wrap

Equipment you will use

Toothpicks

Place prunes in a 10- by 15-inch pan.

Ingredients you will need

Prunes

Equipment you will use

Frying Pan

Bake in a 450 oven until proscuitto is well browned, about 10 minutes (about 6 minutes in a convection oven); after about 4 minutes, use a wide spatula to ease prunes loose from pan and turn over.

Ingredients you will need

Prosciutto

Prunes

Equipment you will use

Oven