Blueberry And Prosciutto Salad

• 8 slices prosciutto (4 oz.)
• 1/4 cup olive oil, divided
• 1 tablespoon Champagne vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3 qts. (4 1/2 oz.) lightly packed mixed baby greens
• 1 cup blueberries
• 6 ounces fresh goat cheese, divided into 4 portions

1. Lay 2 slices prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3 tbsp. oil, the vinegar, honey, and salt. Add greens and blueberries and toss gently to coat. Arrange a quarter of salad mixture on each serving of prosciutto.
2. Heat remaining 1 tbsp. oil in a small nonstick frying pan over medium heat. Put cheese in pan, leaving 1 in. between portions. Cook until warm and starting to brown on the bottom, about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.
3. Note: Nutritional analysis is per serving.

olive oil, vinegar, honey, kosher salt, baby greens, blueberries, goat cheese

Taken from www.myrecipes.com/recipe/blueberry-prosciutto-salad (may not work)