Category : Salads
Author : Stemilt Growers
Hits : 2689
Date : 05/02/2009
3 Fresh Piñata Apples1 bunch of Sage, picked leaves only2 heads of Frisee2 heads of Endive12 slices of Prosciutto, shaved thin with a peeler3 ounces Pecorino Cheese4 tbsp. Extra Virgin Olive Oil2 tbsp. Cider Vinegar1 tsp. Grain Mustard1 tsp. Chopped Shallots1tbsp Kosher Salt1 tsp. Black Pepper
Preheat the oven to 375 F. Place the prosciutto slices on a parchment paper lined sheet pan/baking pan and spread them out evenly spaced. Place another piece of parchment over the top and bake for 12 minutes. Rotate the pan in the oven for a full turn and bake another 12 minutes, remove from oven and allow some time to cool before removing and storing.In a medium sauce pan, simmer the shallots in the olive oil on medium high heat for 4 minutes, add the mustard and vinegar and remove from heat.Pick the heads of frisee so that the green is discarded and the small parts of yellow are tender and saved, refrigerate. Slice the endive thinly on a bias cut and add to the frisee. Lightly chop the sage and add it to the vinaigrette, along with the salt and pepper.Using a sharp knife or mandolin, shave the Piñata Apples very thinly. Toss the apples with all remaining ingredients and top with pecorino and prosciutto shavings.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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