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Salad with White Nectarines, Proscuitto, and Brown Sugar Croutons

I fixed this salad for the dinner where I served the Osso Buco-Style Halibut. I made the salad up, so I don't have any specific recipes. And I forgot to take a photo, but I enjoyed it so much I wanted to post it. I was in Anaheim this week and ate dinner one evening at Brennon's in Downtown Disney. The salad I ordered had brown sugar croutons on top. They had a hint of sweetness, but were not overly sweet. So I decided I would make a salad that would be good with the croutons. I cut a loaf of Pulgase bread into small cubes, tossed with olive oil, sea salt, and black pepper. I spread these out on a cookie sheet, then sprinkled brown sugar on top (not too much). I baked in a 350 degree oven, stirring occasionally, until browned and crunchy. I then took some proscuitto, chopped it up into small pieces, and cooked in a hot skillet until crispy. For the dressing, I combined Champagne vinegar, raspberry vinegar(a variety from France that is thick with pureed raspberries,dijon mustard, salt, pepper, and olive oil. I used baby greens, then drizzled with some dressing. Then I topped with the proscuitto bits, sliced white nectarines, and topped with the croutons. YUM!!!

Comments (2)

This sounds delicious - a perfect summer salad!

What did you think of Anaheim - I was there for a conference a year ago . . .

Cindy Ruth:

Jerry-I can't really say what I thought about Anaheim because I didn't see much. I flew in Monday(I do love using John Wayne airport instead of LAX), was in meetings Tues and Wed, and flew out Wed evening. Tuesday we did walk down to Disney Downtown (or maybe it's Downtown Disney) and had dinner at the Brennon's. That area was nice and clean, but didn't see anything else.

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