Don’t overdress this salad; instead, carefully choose flavorful lettuces, like mâche, red oak, watercress, or arugula.
Ingredients
FOR LEMON VINAIGRETTE:
Juice of 1/2lemon
1/4 cup extra-virgin olive oil
2 teaspoons Dijon-style mustard
pinch dried thyme leaves
pinch salt
FOR SALAD:
Large handful mixed greens
Torn chunks of bread
A few slices prosciutto, rolled and sliced into strips
A few fresh cherries, halved and pitted
A few crumbles local goat cheese
Directions
Make vinaigrette: Place all ingredients in jar with tight-fitting lid and shake until emulsified.
Toss greens and torn bread lightly in vinaigrette. Place on plate, then add prosciutto, cherries and goat cheese.
Wine ideas: A straight-ahead panzanella, with tomatoes and basil and cucumbers, is a beautiful thing with a simple chianti. This version is much fancier, but that same wine would work, the cherries echoing the cherry notes of the wine, the goat cheese offering a tang to the wine’s acidity, the prosciutto adding the heft for a red wine. Stick with simple wines, like Melini’s Isassi Chianti or Avignonesi’s Toscana Rosso, each about $15. Tara Q. Thomas
