Use this as a very basic dressing recipe and play with the ingredients. Instead of prosciutto, use leftover spiral-sliced spiced ham, and instead of balsamic vinegar, you could try apple cider vinegar. We served this original version of the vinaigrette over fresh pineapple fried in a tempura batter with a smidge of fresh herb pesto, but it would also be delicious tossed into a cold pasta salad, drizzled over a classic salad with Roasted Tomatoes, or spooned over some broiled fish.
- Yield: 2 Cups
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- ½ Cup Diced Prosciutto
- 1 Cup Olive Oil
- ½ Cup Balsamic Vinegar
- Dice your prosciutto. Combine with your olive oil in a sauté pan. Turn to low heat.
- Lowly and slowly, let the prosciutto infuse into the oil for 15 minutes. Then, turn up the heat to medium-high to let the prosciutto crisp.
- Add the balsamic to the pan and let everything simmer together for a few minutes. Finish with fresh cracked pepper.
vinaigrette tips and tricks
- It is important to cook this low and slow. If you allow the oil to get too hot, the prosciutto will just fry and its flavor will not infuse into the oil.