Makes 4 servings. Difficulty
1 Tablespoon olive oil 2 oz. proscuitto, thinly sliced 3 garlic cloves, crushed 1/4 cup white wine vinegar 1/4 cup water 1 Tablespoon fresh basil, thinly sliced 1 Tablespoon fresh squeezed lemon juice 2 teaspoons gf dijon mustard 1/2 teaspoon sugar 1/8 teaspoon freshly ground black pepper Salt 8 cups mixed salad greens 1 cup cherries, pitted and quartered 1/2 cup feta
Heat oil in a medium skillet. Add proscuitto and cook until nicely browned. Add crushed garlic and cook for 1 minute. Remove pan from heat and add vinegar, water, basil, lemon juice, dijon, sugar and pepper. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large salad bowl, toss salad greens with cherries and feta. Drizzle dressing over top and toss until leaves are coated. Serve immediately.