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- 4 ounces sliced prosciutto (6 to 8 slices)
- 1/2 pound Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
- 2 apples, thinly sliced
- 1/2 cup chopped golden raisins
- 2 teaspoons mustard seeds, toasted if desired
- 2 teaspoons red-wine vinegar
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Heat oven to 400º F. Line a large rimmed baking sheet with parchment and place prosciutto on sheet in a single layer. Bake prosciutto until crispy and beginning to brown, 12 minutes. Let prosciutto cool on baking sheet until cool enough to handle, about 5 minutes.
- Meanwhile, slice Brussels sprouts and apples. Combine vegetables and mustard seeds in a large bowl. Crumble in prosciutto. Drizzle vinegar and oil over salad and toss to combine. Season with salt and pepper.
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