Make this year’s Preakness menu memorable by including this dish from Maryland Jockey Club Executive Chef Dwayne Rouse!
Oven Dried Prosciutto Salad
with Field Greens, Cherry Tomatoes, and Balsamic Glaze
4 thinly sliced, long pieces of prosciutto
3 c. mesclun mix lettuce
10 cherry tomatoes, halved
2 c. sun-dried cranberries
2 c. sun-dried figs, quartered
2 c. balsamic vinegar
1 c. sugar
Salt and pepper, to taste
Preheat oven to 350 degrees. Place prosciutto on a baking sheet and bake until crispy; set aside. In a sauce pot, put the balsamic vinegar and sugar and simmer until halfway reduced. Set aside to cool and thicken. In a bowl, mix the remaining ingredients and season with the salt and pepper. Plate the salad (making sure each guest gets some of each component) and drizzle on the balsamic glaze. Top with the prosciutto.