From the Di Bruno Bros. In the Kitchen with Jackie blog series (link).
Serving Size:
Makes roughly 4 salads
Ingredients:
2 Delicata squash - seeded and cut into half inch rings
Prosciutto or bacon
1 TBSP DB Classico Olive OIl
Fine Sea Salt
Cracked black pepper
Parmigiano Reggiano, shaved
¼ CUP pistachios , shelled and roughly chopped
5 OZ of arugula
½ CUP Extra Virgin Oil OIl
3 TBSP Balsamic Vinegar
½ TBSP DB Fig Jam
½ TBSP Honey
¼ TSP fine sea salt, to taste
A garlic clove finely minced
Instructions:
Roast the squash and bake the prosciutto
Preheat the oven to 425°F.
Cut both ends off the squash. Cut it crosswise through the middle. Scoop out the seeds from each half. (I like using a serrated grapefruit spoon for my squash scooping).
Slice the two halves into ½ inch rings.
Toss the rings in a bowl with 1 TBSP of olive oil, 1/4 TSP of kosher salt and a few grinds of cracked black pepper.
Arrange the rings on a parchment lined baking sheet and roast in the preheated oven for 22 minutes total, flipping halfway through.
Assemble slices of prosciutto on a parchment lined baking sheet as well and put in the oven along with the squash. Bake for 12 minutes. When they are stiff and crispy remove them from the oven.
At this time flip the squash and bake for about 10 more minutes. The squash should look lightly browned and tender.
Make the Dressing
In a bowl or jar combine olive oil, vinegar, jam, garlic and honey. Vigorously whisk together to create an emulsified vinaigrette. (I like to make it in a mason jar and shake it up so I can put a lid on it and use it later.) Add salt and black pepper to taste.
Assemble the salad
Start with a base of a few handfuls of arugula.
Layer a few rings of squash.
Shave the Parm over top using a vegetable peeler or mandoline on a thin setting.
Drizzle the figgy dressing.
Sprinkle with pistachios and crumbled prosciutto chips.