Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber
and kiwi), halved, sliced, and/or cut into wedges
Instructions
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.
Originally Submitted
6/27/2015
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You can add this Green Salad with Prosciutto Vinaigrette recipe to your own private DesktopCookbook.
