..and Gorgonzola with an Italian Lemon Dressing.
4 ounces Proscuitto
2 cans (14 ounces each) artichoke hearts, drained
1 English cucumber, partially skinned and cut into chunks
3 ounces crumbled Gorgonzola cheese
1/2 cup good olive oil
1/4 cup lemon juice
4 - 5 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Fry Proscuitto strips in a little oil until crispy. Place on paper-towel lined dish. Set aside.
Cut artichoke hearts into quarters and place in salad bowl. Add cucumber chunks and cheese.
Make dressing: Whisk together oil, lemon, oregano, salt and pepper. Pour over salad and toss. Crumble Proscuitto over and give it another gentle toss. Serves 4.