Prosciutto and Bleu Cheese Salad

From River Dance Lodge in Kooskia, Idaho

Chef Lorraine Smith's recipe for the best salad ever, discovered at River Dance Lodge's Syringa Cafe and recently featured by Idaho Magazine.

Salad Ingredients

  • Sliced prosciutto
  • Finely diced white onion
  • Crumbled bleu cheese
  • Sundried tomatoes


Lay several slices of prosciutto on a baking sheet and place in the oven on broil for a few minutes, until browned to your satisfaction. Place mixed greens in a large bowl and toss with just enough honey dijon vinaigrette to coat each leaf.

Candied Walnuts Ingredients

  • 1 cup walnut halves/pieces
  • 1/4 cup white sugar
  • 1 Tablespoon butter
  • Optional, add a touch of cayenne to bring out the flavor even more


Place all ingredients in a non-stick skillet over medium heat for 5 minutes, stirring constantly to avoid burning. As the sugar melts, keep stirring until walnuts have been coated with mixture. Put mixture onto waxed paper and use a utensil in each hand to separate nuts before mixture cools. When walnuts are separated and cooled, they are ready to be devoured.

Honey Dijon Vinaigrette Ingredients

  • 1/3 cup balsamic vinegar
  • 1/4 cup peanut oil
  • 1/4 cup olive oil
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon honey
  • Salt and pepper to taste
  • A pinch of powdered or minced garlic

Filed in: Salads & Dressings