By Amy Larson

Prosciutto and Bleu Cheese Salad

SALAD INGREDIENTS

(Amount will vary, according to the size of salad desired, and how many you are serving.)

Sliced prosciutto

Crumbled bleu cheese

Finely diced white onion

Sundried tomatoes

Mixed greens

PREPARATION

• 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.
• Put a thin layer of greens on each plate, then sprinkle with crumbled bleu cheese, diced onions, sundried tomatoes, and candied walnuts. Repeat with each layer, then top with roasted prosciutto.

CANDIED WALNUTS

1 cup walnut halves/pieces

¼ cup white granulated sugar

1 Tbsp. butter

*can add a touch of cayenne to bring out the flavor even more

PREPARATION

• Place 1 c. walnuts, ¼ c. sugar, and 1 Tbsp. butter into a non-stick skillet, over medium heat for five 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

1/3 c. balsamic vinegar

¼ c. peanut oil

¼ c. olive oil

2 Tbsp. Dijon mustard

1 Tbsp. honey

Salt and pepper to taste

Add a pinch of powdered or minced garlic

NOTE: I begged chef Lorraine Smith of Syringa Café in Syringa (near Kooskia and Lowell) for the recipe to the best salad I’d ever had. She sort of gave it to me, telling me the ingredients were on the menu (they were). But for the dressing, I was on my own. It was a secret recipe, given to her by friend or family member, and Lorraine’s lips were sealed. The only thing she’d tell me was that she used some peanut oil in the vinaigrette. We’ll just see how close we can get to the real thing. This salad is ridiculously delicious.

Sinfully Good Oreo Icebox Cake

INGREDIENTS

2 packages of Oreo™ cookies

½ c. milk

3 containers of Cool Whip™ topping

Chocolate sauce, like Mrs. Richardson’s™ or Hershey’s™ chocolate syrup

1/3 c. crumbled Oreos

A few white chocolate shavings for garnish

• Quickly dunk each Oreo in milk, and place each one in a 9 x 13 “ pan to form the first layer. Cover with entire container of Cool Whip. Make two more layers like this.
• Drizzle top layer with chocolate sauce, crumbled cookies, and white chocolate shavings, then let chill in refrigerator for 6 hours, but ideally, overnight.

These recipes are brought to you by THE IDAHO DAIRY COUNCIL.