Tuscan Bread Salad with Prosciutto di Parma and Endive

RH Staff

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.)

CHAMPAGNE-MUSTARD VINAIGRETTE:
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^™