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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!
- This recipe was entered in the contest for Your Best Salad with Apples