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Serves
4 (or 8 as a starter)
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
Ingredients
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8
slices of prosciutto
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2 or 3
fuji, honeycrisp or braeburn apples
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5 - 8 ounces
baby romaine
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1
endive
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1/3 cup
maple syrup ( plus 3 tsp. for dressing)
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1/3 cup
olive oil
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1
minced shallot
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2 tablespoons
dijon tangy mustard
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fresh ground black pepper
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fine sea salt
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squeeze of lemon
Directions
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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.
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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.
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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.
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4.Break crispy prosciutto into pieces and sprinkle over salad. Serve the salad dressed well and enjoy!
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