Nutrition per serving may change if servings are adjusted.
1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
4 thin slices prosciutto
2 cups sweet cherries, pitted and halved, divided
2 tablespoons raspberry vinegar
1 tablespoon chopped shallot
1 tablespoon chopped fresh tarragon
½ teaspoon sugar
⅛ teaspoon salt
8 cups torn frisée or curly endive
⅓ cup crumbled blue cheese
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook, turning once or twice, until crispy, about 2 minutes. Transfer to a paper-towel-lined plate. Break each slice into 3 "crisps."
Place the remaining 2 tablespoons oil, ½ cup cherries, vinegar, shallot, tarragon, sugar and salt in a blender; puree until smooth.
Toss frisee (or endive) in a large bowl with the remaining cherries and the dressing. Divide the salad among 6 plates. Top each salad with a scant 1 tablespoon blue cheese and 2 prosciutto crisps.
144 calories;9 g fat(3 g sat); 3 g fiber; 12 g carbohydrates; 6 g protein; 100 mcg folate; 13 mg cholesterol; 7 g sugars; 0 g added sugars; 1,558 IU vitamin A; 8 mg vitamin C; 83 mg calcium; 1 mg iron; 404 mg sodium; 353 mg potassium
Vitamin A (31% daily value), Folate (25% dv)
Carbohydrate Servings: 1
Exchanges: ½ fruit, ½ vegetable, ½ lean meat, 1½ fat