Salade de choux de Bruxelles et de prosciutto fumé

INGREDIENTS

  • 1 lb (500 g) de choux de Bruxelles, parés et coupés en moitiés
  • 1 pomme rouge, évidée et coupée en morceaux
  • 1/3 tasse (75 ml) d'huile d'olive, divisée
  • 3 c. à table (45 ml) de vinaigre de vin blanc
  • 2 c. à thé (10 ml) de moutarde de Dijon
  • 1 c. à thé (5 ml) de miel
  • 1/2 c. à thé (2 ml) de sel et de poivre
  • 2 tasses (500 ml) de jeunes pousses de roquette
  • 1 paquet (125 g) de Prosciutto fumé San DanieleMD, coupé en tranches
  • 2 échalotes finement tranchées
  • 1/2 tasse (125 ml) de fromage bleu émietté
  • 1/3 tasse (75 ml) de noix de Grenoble, grillées et hachées

Directions

  • Préchauffer le four à 400 °F (200 °C).
  • Mettre les choux de Bruxelles et les morceaux de pommes dans des bols séparés. Ajouter 1 c. à table (15 ml) d'huile d'olive dans chaque bol; bien mélanger. Disposer les choux de Bruxelles en une seule couche sur une plaque à pâtisserie tapissée de papier-parchemin; rôtir de 30 à 35 minutes ou jusqu'à ce qu'ils soient tendres. Ajouter les pommes sur la plaque de cuisson pour les 20 dernières minutes de cuisson.
  • Pendant ce temps, fouetter ensemble l'huile d'olive restante, le vinaigre, la moutarde, le miel, le sel et le poivre.
  • Dans un grand bol, mélanger les choux de Bruxelles, les morceaux de pommes, la roquette, le prosciutto fumé et les échalotes. Ajouter la vinaigrette; mélanger afin de bien enrober tous les ingrédients. Parsemer de fromage bleu et de noix.
  • Astuce : si désiré, remplacer le fromage bleu par du fromage de chèvre.

Products in this recipe


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Tis the season for holiday parties, for gathering, and for celebration! 🥂✨

No matter the occasion, there's a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!

Get started on your holiday meal planning at the link in our bio!
Spooky, yet delicious 👻

Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!

Scroll down for @satisfyingspoonful's recipe and save this Reel to come back to!

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Serves: 5 - 10

Ingredients:

1 package (200g) Bocconcini cheese (10 Bocconcini balls)
2 Tbsp honey
1 tsp Calabrian chilli paste
10 slices Prosciutto, thinly sliced
5 pimento stuffed olives, cut in half widthwise or thinly sliced

Instructions:
Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.

Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.

Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices. 

Transfer the Eyeballs to a serving platter or plate, leaving a little space between them. 

Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.

Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!
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Your little ones deserve a beautiful, delicious lunch on their first day back to school 🏫

Pack them Mastro® Prosciutto Cotto alongside their favourite cheese, fruits, and more! This Italian-style cooked ham is full of robust flavour and not only delicious, but is extra lean and low in fat. It's sure to earn you an A+ in lunchtime!

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Thank you for sharing, @boards_by_bec ❤️
Peppery, aromatic Mastro® Genoa Salami is a staple for any charcuterie board! 

To fully savour its flavours, pair sliced salami with grilled vegetables! The earthy flavours of grilled artichoke will stand up to the rich, bold flavours of salami, resulting in the perfect bite ❤️ Add crunch with grilled bread, and sweetness with figs! 

What's your favourite salami combination? Tell us in the comments! 👇