Apple Maple Prosciutto Salad

By kacrosby • January 11, 2011 • 2 Comments

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Apple Maple Prosciutto Salad — 1 of 3 Photo by kacrosby

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Author Notes: This recipe was inspired by the desire to get my dad to eat more greens. How can you get a meat-eating American male to enjoy and eat more salad? My answer: serve it with pork. Check out my website (www.bettervita.net) for my long-winded explanation. - kacrosby

Serves 4 (or 8 as a starter)

8 slices of prosciutto
2 or 3 fuji, honeycrisp or braeburn apples
5 - 8 ounces baby romaine
1 endive
1/3 cup maple syrup ( plus 3 tsp. for dressing)
1/3 cup olive oil
1 minced shallot
2 tablespoons dijon tangy mustard
fresh ground black pepper
fine sea salt
squeeze of lemon

1. Preheat oven to 375 degrees. Lay prosciutto on parchment-lined baking sheet. Brush with maple syrup and sprinkle with fresh black pepper. Bake for 8-10 minutes or until prosciutto is crispy.
2. Combine minced shallots, dijon, white wine vinegar, olive oil and 3 tsp. of maple syrup. Mix well or blend until emulsified. Add salt and pepper to taste.
3. Slice apples just before serving salad. Drizzle apples with lemon juice to keep from browning. Place two to three endive over each serving of baby romaine and add apples.
4.Break crispy prosciutto into pieces and sprinkle over salad. Serve the salad dressed well and enjoy!