Anticiplate

I just cannot believe it is already Monday again. Where did my weekend go? I accomplished the usual tasks like cleaning, filing, cooking, and resting all day on Sunday, but somehow it just seems unreal that it is already the beginning of the work week again. 

My company has been franticly trying to put together our “New Works” repetoire premiering in three weeks. We are re-learning a piece we performed last year, a new ballet is being taught to us that was choreographed years ago by Mark Morris, and two never before seen ballets that are being choreographed on us right now. To do that is three weeks is quite a challenge! 

Oh well, on to week two.

This salad is the perfect end to a short weekend. Usually when you make salad, you don’t really feel like you are cooking, but this salad is a much different story. Roasted grapes (ah! what did I say, they are everywhere), crispy prosciutto, and toasted pine nuts are enough distraction to make you think you are cooking, rather than assembling. Hope you love it! 

* On another note, I did a radio interview in Seattle about my cooking and dancing. If you want, you can listen to it here. 

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4

*Adapted from Bon Appetit

1/4 c. plus 1 tbsp. divided

1 lemon, juiced

2 oz. sliced prosciutto, chopped

1 c. stemmed seedless red grapes

1/4 c. dried red cherries

1 5 oz. bag mixed greens (radicchio, arugula, frisse, romaine)

1 bosc pear, thinly sliced

1/4 c. pine nuts, toasted

Pecorino Romano cheese, thinly sliced to garnish salad

Aged balsamic vinegar

Preheat oven to 350 degrees. Whisk 1/4 c. olive oil and lemon juice in a small bowl. Season with salt and pepper. 

Toss grapes with 1/2 tbsp. olive oil and place on a baking sheet. Roast fro 20 minutes, or until grapes are shriveled. Cool grapes on baking sheet. 

Heat 1/2 tbsp. oil in a large skillet over medium heat. Add prosciutto to skillet and saute until crispy, about 5 minutes. Using a slotted spoon, transfer prosciutto to a plate to drain.  In the same skillet, toast the pine nuts until just lightly browned. 

Mix greens, pears, dressing, 2/3 of prosciutto, grapes and cherries in a large bowl. Season with salt and pepper. Divide among 4 plates. Garnish with pine nuts, the rest of the prosciutto, and pecorino romano cheese. Top with a drizzle of balsamic vinegar.