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 sliced
1 /2 cup basil leaves, torn
1 /4 cup pitted kalamata olives, slivered
as needed, Champagne-Mustard Vinaigrette (recipe follows)
8 thin slices Prosciutto di Parma® (about 4 oz.)
3 Tbsp. Champagne vinegar
2 tsp. finely chopped shallot
2 tsp. honey
1 tsp. Dijon mustard
1 /2 tsp. salt
1 /4 tsp. ground black pepper
1 /2 cup extra virgin olive oil
Cut off endive tips (about 1 1 /2"); set aside. Slice the remaining endive in thin crescents (makes about 2 cups). In a large bowl, combine the sliced endive, croutons, tomtaoes, cucumber, onion, basil and olives. Add Champagne-Mustard Vinaigrette; toss. Let salad stand at least 10 minutes.
To plate each serving: Lightly pack a cup with one quarter of the mixture; invert onto center of plate. Wrap one slice of Prosciutto di Parma® part way around salad, leaving top exposed. Overlapping ends of the ham, wrap another slice around the rest of the salad to form a cylinder (about 4" in diameter). Garnish with reserved endive tips.
For Champagne-Mustard Vinaigrette: In a small bowl, combine Champagne vinegar, shallot, honey, Dijon mustard, salt and ground black pepper. Whisk in the extra virgin olive oil.
PROSCIUTTO DI PARMA®/ CVS CALIFORNIA ENDIVE™