Sweet cherries, earthy blue cheese and salty prosciutto balance each bite in this healthy side salad recipe. If you can't find frisée, curly endive is a good alternative.
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, 1/2 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.
1/2 fruit, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat