Christmas Wreath Salad with Vinaigrette
Ingredients
Salad
- 2 ounces arugula
- 3-4 heads of endive
- 6 slices prosciutto
- 1 honeycrisp apple
- 1/4 cup shaved parmesan
- 2 tbsp dried cranberries
- 1/4 cup chopped candied walnuts
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon champagne vinegar (can use white wine vinegar or apple cider vinegar)
- 2 tablespoons lemon juice
- 1/2 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preparation
Heat a skillet over medium heat
Add 2-3 slices of prosciutto to the pan and lay flat
Let it crisp up for 1-2 minutes until it starts to crinkle and shrink
Flip and cook another minute or so until crispy
Repeat with remaining prosciutto
Let the prosciutto cool before roughly chopping
Slice the apple and optionally toss in 1-2 teaspoons of lemon juice to prevent browning
Separate the endive leaves
Whisk together all of the vinaigrette ingredients until well incorporated
Arrange the arugula in a wreath shape on a circular platter
Arrange endive on top
Add apple slices, crispy prosciutto, cranberries, parmesan, and chopped candied walnuts
Drizzle with vinaigrette just before serving
Tips
This salad makes a beautiful side dish or appetizer
It can be made the day before serving and refrigerated overnight, but add vinaigrette just before serving
