Crispy Prosciutto Field Greens Salad

prosciutto salad on a plate with blue cheese
24 397-g. servings Yield


  • 680 g Primo Gusto Prosciutto Ham
  • 2 kg Markon Ready-Set-Serve Spring Mix
  • 1.36 kg Fuji Apples
  • 680 g Blue Cheese
  • 680 g Recipe: Pickled Cranberries
  • to taste Trade East Salt
  • to taste Trade East Black Pepper
  • 24 oz Recipe: Clover Honey Vinaigrette
  • 48 oz Recipe: Sweet Onion Confit


Slice the prosciutto into 14 g pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a heated 163°C convection oven. Cook 10 minutes or until crunchy. 50% yield after baking. Place in a storage container. Cover until needed. 

To prepare à la carte:

1. Place 85 g of spring mix, 57 g of apple and 28 g each of blue cheese and pickled cranberries in a chilled stainless steel mixing bowl. Season to taste with salt and pepper. Toss together until blended. Mound on a chilled serving plate.

2. Drizzle 32 ml of clover honey vinaigrette over the top of the salad mixture. Criss-cross two
7 g pieces of crispy prosciutto on the top centre of the salad. Spoon 57 g of onion compote on top of the prosciutto.