GREEN SALAD WITH PROSCIUTTO VINAIGRETTE

Green Salad with Prosciutto Vinaigrette image

Provided by Maranda Engelbrecht

Yield Makes 1/2 cup vinaigrette

Number Of Ingredients 8

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4 thin slices prosciutto (about 1 ounces)
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey
Kosher salt, freshly ground 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

Steps:

Preheat oven to 300°F. 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.
Vinaigrette can be made 2 days ahead. Cover and chill.