4th of July Salad

Ingredients

For the dressing:

• 1 tablespoon champagne vinegar
• 1 teaspoon whole grain mustard
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt

For the salad:

• 16oz of any lettuce or greens you want (I used a mix of baby arugula, spinach, radicchio and green lettuce)
• 1 cucumber, peeled and diced (about 2 cups)
• 1 cup blueberries
• 1 cup (about 8 strawberries) cleaned and quartered strawberries
• 1 avocado cubed
• 1/2 cup crumbled gorgonzola (or more/less to your taste)
• 12 slices prosciutto (about 6 ounces total) crisped and crumbled

Directions

1. Preheat oven to 375° F. Divide prosciutto between baking sheets if need be, laying them flat and not touching on each baking sheet. Bake until fat turns golden and meat is darker, about 10 minutes. Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled. For this salad I like to crumble it.
2. Meanwhile in a mixing bowl, whisk together the vinegar, mustard, olive oil and salt.
3. In a large bowl lay down the bed of greens.
4. Peel and chop the cucumber and lay on top of the bed of greens.
5. Halve and cube your avocado and lay on top of the salad.
6. Clean and quarter the strawberries and lay on top of the salad.
7. Scatter the washed blueberries on top of the salad.
8. Take the cooled and crumbled prosciutto and toss on top of salad.
9. Crumble the Gorgonzola cheese on top as the final step.
10. Lastly, right before serving. Re-whisk the dressing and pour on top and serve immediately.