Apple, Prosciutto, and Sun-Dried Tomato Salad

Portions:

Simple, fresh, and full of character, this apple, prosciutto, and sun-dried tomato salad combines sweet, salty, and slightly tangy flavors in perfect balance. The crunchy Quebec apples contrasts with the richness of the prosciutto and the intensity of the sun-dried tomatoes, creating an elegant and flavorful salad. Perfect as an appetizer, a side dish, or a light lunch with a twist.

Ingredients

2 Cortland apples, diced
1/4 cup whole pecans
1/4 cup sharp cheddar cheese, grated
4 to 5 slices of prosciutto, cooked and crumbled
2 tablespoons sun-dried tomatoes

Vinaigrette 2 tablespoons olive oil
3 tablespoons maple syrup

Preparation

1. Cook the prosciutto slices in an air fryer or in the oven until they are nice and crispy.
2. Cut the Cortland apples into small cubes.
3. In a large pot with a lid (or a large bowl), add the apples and the remaining ingredients: pecans, cheddar, sun-dried tomatoes, and crispy prosciutto.
4. Pour the dressing (olive oil + maple syrup) over the top.
5. Close the lid and mix (or stir gently).
6. Serve immediately and enjoy.

Tips and tricks

Choose a firm, crispy apple crispy a Cortland, Spartan, or Honeycrisp to add freshness and texture to the salad.
Add the apples at the last minute, or drizzle them with a little lemon juice to prevent them from browning.
Use well-drained sun-dried tomatoes to prevent them from releasing too much oil into the salad.
Tear the prosciutto into pieces instead of slicing it for a lighter, more rustic presentation.
Add some toasted nuts or Parmesan shavings for even more texture and flavor.

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