Taking the Simple Route

My theory about hors d’oeuvres is this: if they’re simple, you’ll make them and if they’re not, you won’t. There are occasions when you want to put a little more effort into things, but most of the time, it’s enough to just get a great dinner on the table and you don’t want to worry too much about the extras. My little salad rolls are nice for summer because they are light and fresh but you can also serve them year round. They make a nice addition to a cocktail party at holiday time because everything else seems to be so rich. Best of all, they’re a little different from what most people serve and they’re so simple!

Prosciutto-Wrapped Salad Rolls

2 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon sugar
Pinch of salt
2 cups mixed salad greens
2 tablespoons crumbled blue cheese
¼ pound thinly sliced prosciutto

Whisk first four ingredients into a vinaigrette.  Toss with salad greens, currants and blue cheese. Cut each prosciutto slice lengthwise into two pieces (you can also tear them apart).  Tightly wrap each prosciutto piece around a large pinch of salad and cut the rolls in half.  Makes approximately 16 rolls

Categories: .Bayview School of Cooking!, Appetizer, Pork | Leave a comment

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