Ingredients
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4 ounces
sliced prosciutto (6 to 8 slices)
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1/2 pound
Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
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2
apples, thinly sliced
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1/2 cup
chopped golden raisins
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2 teaspoons
mustard seeds, toasted if desired
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2 teaspoons
red-wine vinegar
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2 tablespoons
olive oil
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Kosher salt and freshly ground black pepper
Directions
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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.
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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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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