Kale and Romaine Fall Salad

Yield serves 12

Ingredients:

2 Red pepper, cut in julienne strips

5 oz Baby Kale

10 oz baby romaine leaves

2 cups celery, sliced thin

2 apple, honey crisp, quartered and sliced thin

12 slices prosciutto

Olive oil

salt, Kosher

pepper, black, fresh ground

Ingredients for the Vinaigrette:

3 cups cherry tomatoes, sliced

1 bunch scallions, thinly sliced

1/4 cup Fig Vinegar

1 cup Extra virgin olive oil

1 1/2 teaspoon honey

1/2 teaspoon salt, Kosher

Pepper, black, fresh groud

1/4 teaspoon coriander seed ground

1 teaspoon dijon mustard, or stone ground

Garnish:

4 oz. Parm shredded cheese

Method:

1. Combine the kale, romaine, celery and apples in a large bowl.

2. Assemble the vinaigrette by Combine the Fig vinegar, olive oil, salt, pepper, and sugar in measuring cup. Mix well with a whisk.

5. Pour the vinaigrette over the kale mixture, toss well.

6. Using a sharp knife cut the Prosciutto into thin julienne strips.

7. Divide the salad into 12 bowls for individual serving and garnish each a few pieces of Proscuitto and a sprinkle of parm cheese.