Wedge Salad with Prosciuotto |
Author: Valerie@Snap-Peas
Wedge Salad with Prosciutto
- 8 SLICES PROSCIUTTO
- ⅓ CUP MAPLE SYRUP
- ½ CUP BUTTERMILK
- 1 TEASPOON DIJON MUSTARD
- 2 TEASPOONS WHITE BALSAMIC VINEGAR
- SEA SALT AND CRACKED BLACK PEPPER
- 1 HEAD ICEBERG LETTUCE, CUT INTO WEDGES
- FINELY GRATED PARMESAN, TO SERVE
- Preheat oven to 160°C (325°F). Place the prosciutto on two baking trays lined with non-stick baking paper. Brush the prosciutto with the maple syrup and roast for 15 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine. Arrange the lettuce wedges in a large bowl and top with the prosciutto.
- Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing. Serves 6–8.
Recipe by snap-peas at https://www.snap-peas.com/2017/02/21/wedge-salad-prosciuotto/
3.5.3226