Prosciutto Apple and Goat Cheese Noel Salad

A Salad That Tells a Story

Hello, my dear. Come sit. Let’s talk about salad. Not a boring one. This salad is a story on a plate. It has salty, sweet, and crunchy bits all together. I think meals are better when they have a tale to tell.

This one reminds me of my first big holiday dinner. I was so nervous. I made a simple salad like this. Everyone loved it. I still laugh at that. A simple salad saved the day! That’s why this matters. Good food doesn’t need to be fussy to make people happy.

The Magic of the Figgy Dressing

Let’s start with the dressing. It’s the heart of the salad. You just whisk a few things in a bowl. Olive oil, cider vinegar, and fig preserves. The fig is the secret. It makes the dressing sweet and rich.

Doesn’t that smell amazing? The sweet fig and tangy vinegar are perfect friends. *Fun fact: fig preserves are just fruit cooked with sugar until jammy.* It’s like spreading a little bit of jam on your salad. But in a good way! Have you ever cooked with fig before? Tell me if you have.

Building Your Crunchy, Salty Masterpiece

Now, the fun part. Grab a big, big bowl. In goes the mesclun. That’s just a fancy word for mixed baby greens. Then, your thin apple slices. Use a sweet, crisp apple. It adds a juicy crunch.

Next, toasted hazelnuts. Toasting nuts is a small step with big flavor. It makes them taste deeper and warmer. Toss it all with some of that lovely dressing. The greens will glisten. This is where the salad comes alive.

The Grand Finale Toppings

Now, the toppings. Tear the prosciutto with your hands. It feels nice and rustic. Scatter the salty pieces over each plate. Then, crumble the goat cheese. It’s creamy and a little tangy.

See how the white cheese sits on the green? It’s pretty. That’s the second reason this matters. We eat with our eyes first. Making food beautiful is a gift to everyone at the table. Do you like your cheese creamy or firm? I’m always curious.

Your Turn to Create

And there you have it. A salad fit for a special night. Or a Tuesday when you want something nice. It has stories in every bite. Sweet apple, salty ham, creamy cheese, crunchy nuts.

It’s a dance of flavors. The best meals often are. What’s your favorite “fancy” salad topping? Maybe walnuts or pears? Share your idea with me. I love learning new tricks from friends.

Ingredients:

Ingredient	Amount	Notes
Extra-virgin olive oil	¼ cup	For the Fig Vinaigrette
Cider vinegar	¼ cup	For the Fig Vinaigrette
Fig preserves	3 tablespoons	For the Fig Vinaigrette
Salt	½ teaspoon	For the Fig Vinaigrette
Pepper	¼ teaspoon	For the Fig Vinaigrette
Mesclun	10 ounces (10 cups)	For the Salad
Apple (Fuji, Gala, or Pink Lady)	1, cored, halved, and sliced thin	For the Salad
Blanched hazelnuts	½ cup, toasted and chopped coarse	For the Salad
Prosciutto, thinly sliced	6 ounces, torn into bite-size pieces	For the Salad
Goat cheese	4 ounces, crumbled (1 cup)	For the Salad

Instructions

Step 1: Let’s make the dressing first. Grab a small bowl and a whisk. Whisk the olive oil, cider vinegar, and fig preserves together. Then whisk in the salt and pepper. Doesn’t that smell amazing? It’s sweet and tangy all at once. (A good whisking makes the dressing smooth and happy.)

Step 2: Now, take your big salad bowl. Put the mesclun greens, thin apple slices, and toasted hazelnuts inside. Drizzle 6 tablespoons of your lovely vinaigrette over everything. Toss it all gently with your hands or two spoons. I still laugh at the time I tossed a salad too hard. We ate it off the counter!

Step 3: Divide the dressed greens between four plates. It should look like a little green nest. Next, tear the prosciutto into bite-sized pieces. Scatter them over each salad. What’s your favorite salty snack? Share below!

Step 4: Finally, crumble the goat cheese over the top. Use your fingers for this. It’s the fun part. The creamy cheese looks like little snowflakes on your salad. (Cold cheese crumbles much easier than room-temperature cheese.) Serve right away with the extra dressing on the side.

Creative Twists

This salad loves to play dress-up. Try a different outfit for it sometime. You might find a new favorite.

Swap the apple for a ripe pear. It gets wonderfully juicy and sweet.
Use candied pecans instead of hazelnuts. They add a lovely, crunchy sweetness.
Try creamy blue cheese if goat cheese is too tangy. It’s a stronger, wonderful flavor.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This salad feels like a special occasion. I love to serve it on my blue plates. For a heartier meal, add a warm baguette on the side. A cup of creamy tomato soup is also a perfect friend for this salad.

For drinks, a crisp apple cider is always a winner. The grown-ups might enjoy a glass of chilled Prosecco. The bubbles cut right through the rich flavors. Which would you choose tonight?