Insalata di Prosciutto e Cannellini | Prosciutto and Cannellini Bean Salad

A chilled glass of Lumavite La Frenios Falerio is the perfect wine to pair with this Italian antipasto style salad. The salty nuttiness of the Prosciutto with the creamy Cannellini beans anchors this salad. The crunch of the carrots, spiciness from the Pepperoncini, and the tang from the goat cheese create a mouth-watering scrumptious salad.

To make this vegan friendly, omit the ham and cheese. Feel free to toss in a plant-based cheese. I like Violife Feta in this recipe.

Receipt Date: September 16, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Small Heart of Romaine, chopped

Handful of Arugula

1 cup Canned Cannellini Beans, rinsed and dried

6 slices of Prosciutto, torn into pieces

1/4 cup Carrots, sliced

2 Tomatoes, chopped roughly

6 Pepperoncini, chopped roughly

Handful of Olives, pitted

1/4 cup Aged Goat Cheese, crumbled

Pinch of Sea Salt

2 tablespoons Balsamic Vinegar

4 tablespoons EVOO

Directions

In a small bowl, whisk together the oil and vinegar with a pinch of sea salt and pepper. Put the remaining ingredients into a large salad bowl. Drizzle the dressing into the bowl and toss to combine. Serve immediately.