This dressing uses very little oil and has loads of fresh flavors. It is lovely spooned over sliced cucumbers or poured over chilled steamed broccoli. My daughter dips strawberries in it! There is great synergy among the ingredients here: salt, sweet, acidity and pungency all at once. Prosciutto “bacon” is simply made by crisping prosciutto in the oven.

  • 12 thin slices prosciutto
  • ½ cup diced raw carrots
  • 1 tablespoon chopped onion
  • 1/3 cup orange juice
  • 4 teaspoons sugar
  • 4 teaspoons rice vinegar
  • 1 quarter-size slice fresh peeled ginger
  • 2 tablespoons olive oil
  • 5 ounces spring mix

Preheat oven to 400°F. Lay prosciutto on a rimmed baking sheet in a single layer. Bake 8 minutes until crispy. Cool 2 minutes on the pan. Put carrots, onion, orange juice, sugar, rice vinegar, and ginger in food processor and process until very smooth. Stir in oil and ½ teaspoon salt. Put the greens in a large bowl and toss with dressing. Add salt and pepper to taste. Plate the greens and top each salad with two slices of crisped prosciutto.