' Dunham Cellars - Sauteed Salad

Sauteed Salad

Sauteed Salad

Ken Hart – Vineyard Manager
May, 2008


2 Tablespoons peanut oil
¼ cup hazelnuts, chopped
2 cloves garlic, chopped
¼ pound prosciutto, sliced
2 shallots, chopped
2 small zucchini, sliced ¼ inch thick
1 pound asparagus, chopped into 2 inch chunks
4 hard boiled eggs, chopped
2 Tablespoons Parmesan cheese, grated


In saucepan, brown hazelnuts, garlic and prosciutto using one teaspoon oil. Set aside.  Stir-fry shallots, zucchini and asparagus in a separate pan with remaining oil.
Plate the stir-fry vegetables and top with nut mixture.
Garnish with hard-boiled egg and Parmesan cheese.

Serves 4