Green Salad with Prosciutto Vinaigrette

By johnwhorfin

Ingredients

• thin prosciutto (about 1 ounce)
• garlic clove, finely grated
• olive oil
• fresh lemon juice
• white wine vinegar
• honey
• Kosher salt and freshly ground black pepper
• Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi), halved, sliced, and/or cut into wedges

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 300˚. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 20−25 minutes. Let cool, then crush into bits.

Whisk garlic, oil, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in crushed prosciutto; season with salt and pepper.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.