Apple Maple Prosciutto Salad

January 11, 2011
3 Ratings
  • 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

What You'll Need
  • 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. 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. 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. 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. 4.Break crispy prosciutto into pieces and sprinkle over salad. Serve the salad dressed well and enjoy!
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  • kacrosby
  • hardlikearmour

2 Reviews

kacrosby January 12, 2011
Thanks! The breakfast idea sounds perfect.
hardlikearmour January 12, 2011
Love the maple prosciutto! I think it would make a great side for breakfast as well.