Symphony Salad with Minty Orange Dressing

Symphony Salad with Minty Orange Dressing

Symphony Salad was thus named because it is a composed salad, which means that it is built and dressed in layers, rather than tossed.

For the Minty Orange Dressing:
½ cup extra-virgin olive oil
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1 tablespoon freshly squeezed lemon juice
1 ½ teaspoon Dijon mustard
2 tablespoon fresh mint, finely chopped

Directions:

Place all ingredients in a mason jar, cover and shake vigorously until well combined. Taste and add kosher salt and freshly ground black pepper as desired. Refrigerate for up to one week. Best when made at least 2 hours before serving. Makes about 3/4 cup.

For the Salad:
1/2 teaspoon vegetable oil
2 pieces prosciutto (as thin as possible), sliced into thin strips 2 inches long
2 tablespoons orange zest
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 bunch asparagus, ends trimmed, grilled, blanched or raw
1 5-ounce package of baby arugula
1 medium or 2 small fennel bulbs, thinly shaved
2 scallions, white ends only, thinly sliced on a diagonal (bias)
1 cup chickpeas, drained and rinsed
¼ cup slivered almonds, toasted
Minty Orange Dressing

Directions:
Coat the bottom of a small pan with the vegetable oil, then cook the prosciutto strips over medium heat for about 5 to 6 minutes, until they are deep red and crispy. Remove from pan and set aside to cool on a paper towel.

In a medium bowl, use a whisk to combine the orange zest, olive oil, salt and pepper. If grilling the asparagus, toss first in the marinade, then grill and cut into 1-inch pieces; if serving asparagus blanched, blanche first then cut into 1-inch pieces and toss in the marinade.

In a large bowl, toss the arugula in 2 tablespoons of dressing; sprinkle with salt and pepper and toss again. Place arugula on platter in an even layer.

In the same bowl, toss the shaved fennel and sliced scallions in 1 tablespoon of dressing, sprinkle with kosher salt and pepper, then scatter evenly around the arugula. Repeat for the asparagus pieces and then the chickpeas, separately.

Sprinkle the toasted almonds evenly around the salad, then drizzle 1 to 2 tablespoons of dressing over the entire dish. Garnish the center width of the salad with the crispy prosciutto strips. Serve and enjoy.