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.