From: Executive chef Kyle MacDonald, Napa Valley Premium WIneries. Yield: 4 servings. 8 oz. red or white CVS California Endive™ 21 /2 cups fresh croutons, 1 /2" 8 oz. grape tomatoes, halved 1 large cucumber, peeled, seeded, cut in 1 /2" dice (about 1 1 /2 cups)1 /4 medium red onion, thinly sliced1 /2 cup basil leaves, torn1 /4 cup pitted kalamata olives, slivered as needed, Champagne-Mustard Vinaigrette (recipe follows) 8 thin slices Prosciutto di Parma® (about 4 oz.) CHAMPAGNE-MUSTARD ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.