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Bitter-Greens Salad Wrapped in Prosciutto

Serve the salad with thinly sliced prosciutto and roll the greens inside each piece. Chris Bianco likes La Quercia prosciutto, which is made in Iowa.

  • servings: 8




  • 1/2 cup pecans
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 bunch red dandelion greens, trimmed (4 cups), or any bitter greens
  • 3 ounces Medjool dates (about 12 small), halved and pitted
  • 4 ounces Stilton blue cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • Thinly sliced prosciutto, for serving


  1. Step 1

    Preheat oven to 350 degrees. Toss pecans with 1 tablespoon oil, and season with salt. Spread on a rimmed baking sheet, and bake until fragrant and edges begin to darken, 10 to 12 minutes. Let cool, then coarsely chop.

  2. Step 2

    Combine dandelion greens, dates, and half the Stilton in a bowl. Toss with lemon juice and remaining 2 tablespoons oil, and season with salt and pepper. Arrange salad on a platter. Sprinkle with pecans and remaining cheese. Serve with prosciutto.

Martha Stewart Living, May 2009